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Japanese Chicken Curry

Name: Japanese Chicken Curry
Total time: 50 min
Yield: 6 servings
Ingredients: 450 g Chicken thighs (boneless, skinless), cut into bite-size pieces; 2 Yellow onion, cut into wedges; 2 Carrots, cut into chunks; 2 Russet potatoes, peeled and cut into chunks; 2 cloves Garlic, minced; 1 tbsp Vegetable oil; 3.2 oz Japanese curry roux, one package, broken into pieces; 2 cups Short/medium-grain rice (Calrose/sushi), uncooked

50 minServes 6$30.36

Chicken thigh, onion, carrot, and potato simmer until tender and are thickened with a block of Japanese curry roux into a mild, glossy curry served over rice.

Ingredients

450 gChicken thighs (boneless, skinless)cut into bite-size piecesBuy 1 lb
2Yellow onioncut into wedgesBuy 0.64 lb
2Carrotscut into chunksBuy 0.27 lb
2Russet potatoespeeled and cut into chunksBuy 0.94 lb
2 clovesGarlicmincedBuy 1 head
1 tbspVegetable oilBuy 1 bottle
3.2 ozJapanese curry rouxone package, broken into piecesBuy 1 box
2 cupsShort/medium-grain rice (Calrose/sushi)uncookedBuy 1 bag

Method

Cook the rice according to its package directions.
Heat the oil in a pot and cook the onion until softened, then add the garlic and chicken and cook until the chicken is no longer pink.
Add the carrots, potatoes, and about 3 cups of water; simmer until the vegetables are tender, about 15 minutes.
Turn off the heat, stir in the curry roux until dissolved, then simmer 5 minutes, stirring, until thickened.
Serve the curry over rice.