Curry Rice

Savor the warmth of Japanese curry rice, a comforting dish featuring tender chicken thighs, vibrant vegetables, and aromatic curry roux. Perfect for a cozy weeknight dinner that brings the family together.

• 1 cup white rice
• 1 tbsp vegetable oil
• 1 medium onion
• 2 medium carrots
• 1 medium potato
• 500 g chicken thighs
• 2 cups water
• 100 g Japanese curry roux

Method

1. 1

   Rinse the white rice under cold water until the water runs clear. Cook the rice according to package instructions.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the sliced carrots and cubed potato to the pot, and stir for about 5 minutes until they soften slightly.

4. 4

   Add the chicken pieces to the pot, cooking until they are no longer pink, about 5-7 minutes.

5. 5

   Pour in the water or chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.

6. 6

   Break the Japanese curry roux into pieces and stir into the pot, allowing it to dissolve completely. Simmer for an additional 10 minutes until the sauce thickens.

7. 7

   Serve the curry over the cooked rice, garnished with pickled vegetables if desired.