Japanese Chicken Curry

🛒 Ingredients

• Boneless, skinless chicken thighs 150 g · 248 kcal
• Potatoes 100 g · 77 kcal
• Carrots 50 g · 21 kcal
• Onions 75 g · 30 kcal
• Japanese curry roux block 30 g · 150 kcal
• Vegetable oil 10 g · 90 kcal
• Water 150 g · 0 kcal
• Cooked white rice 200 g · 260 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into bite-sized pieces and season with a pinch of salt and pepper. Dice potatoes, carrots, and onions into similar-sized chunks.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear until lightly browned on all sides, then remove and set aside.
3. In the same pot, add the onions and sauté until softened and translucent, about 5-7 minutes. Then add the carrots and potatoes, cooking for another 5 minutes.
4. Return the chicken to the pot and pour in the water, bringing it to a simmer. Skim off any foam that rises to the surface, then cover and simmer for about 10-15 minutes, or until vegetables are tender.
5. Remove the pot from the heat and break the Japanese curry roux blocks into smaller pieces before adding them to the pot. Stir gently until the roux is completely dissolved and the curry thickens.
6. Return the pot to low heat and simmer for another 5-10 minutes, stirring occasionally, until the curry reaches your desired consistency and flavors are well combined. Serve hot over cooked white rice.