Name: Japanese Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 ½ lb chicken thighs, cubed; 2 large onion, diced; 2 carrots, chopped; 2 medium potatoes, cubed; 4 blocks Japanese curry roux, hot or mild; 3 cups water; 1 tbsp oil; 3 cups Japanese rice, steamed; fukujinzuke pickle, for serving

Japanese Curry

Thick, comforting Japanese curry with chicken or beef, vegetables, and curry roux.

Total time

50 min

Prep

10 min

Cook

40 min

Serves

Difficulty

Easy

Per serving

520 kcal

Ingredients

1 ½ lb chicken thighs, cubed
2 large onion, diced Swap
2 carrots, chopped
2 medium potatoes, cubed
4 blocks Japanese curry roux, hot or mild
3 cups water
1 tbsp oil Swap
3 cups Japanese rice, steamed
fukujinzuke pickle, for serving

Equipment

pot

Method

Brown chicken, set aside. Sauté onion 5 min.
Add carrots, potatoes, water. Bring to boil, simmer 20 min.
Add curry roux blocks, stir until dissolved.
Return chicken, simmer 10 min until thick and rich.
Serve over rice with fukujinzuke.

Nutrition per serving

Calories: 520
Protein: 28g
Carbs: 46g
Fat: 24g

Protein 22%Carbs 36%Fat 42%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

japanese · curry · thick · comfort · chicken

Ingredients

Equipment

Method

Nutrition per serving

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