SIMPLE & QUICK JAPANESE CURRY
Chicken and veggies in a thick curry sauce, served over rice. My boyfriend is super-picky and even he loves this recipe! A friend of mine learned it from her Japanese tutor and taught it to me. The curry sauce mix isn't recognized by Recipezaar; I found it in an Asian market, under the brand S&B Golden Curry Sauce Mix, but I've also seen it at Wal-marts in my area. If all else fails, you can also order it on Amazon.com, you'll need at least a 3.5 oz package.
Provided by Sirea
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
- Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
- Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it'll keep the rice warm while the curry cooks.
- Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
- Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
- Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
- Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
- Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
- If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.
- Serve over rice and enjoy!
Nutrition Facts : Calories 518.5, Fat 9.2, SaturatedFat 1.5, Cholesterol 65.8, Sodium 106.1, Carbohydrate 73.6, Fiber 2.7, Sugar 3.5, Protein 32.7
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ave _co
[email protected]This Japanese curry is a must-try! It's so easy to make and it's absolutely delicious.
Laz Kaitungwa
[email protected]This curry is so flavorful and satisfying. I can't wait to make it again.
Emma Idk
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together quickly.
Paii Anthony
[email protected]This Japanese curry is so easy to make and it's so delicious. I'll definitely be making it again.
Kawshar Ahmed
[email protected]I followed the recipe exactly and it turned out perfect. Thanks for sharing!
BENJAMIN GARCIA
[email protected]This is the best Japanese curry recipe I've ever tried. I highly recommend it!
Rylee Close
[email protected]I made this curry for a potluck and it was a huge hit! Everyone loved it.
Paul yates
[email protected]This recipe is a great way to introduce kids to Japanese cuisine. My kids loved it!
Precy Bless
[email protected]I love how versatile this recipe is. You can add any vegetables or protein that you like.
Nomonde Manzini
[email protected]This Japanese curry is so comforting and satisfying. It's the perfect meal for a cold winter night.
Favor Ibe
[email protected]I added some chicken to this recipe and it was delicious! I'll definitely be making this again.
Sajid Saqi official
[email protected]The sweetness of the carrots and potatoes pairs perfectly with the savory curry sauce.
Jabuni Alhassan
[email protected]This was my first time making Japanese curry, and it turned out amazing! Thanks for sharing this recipe!
Heba Abd Rabo
[email protected]I love the rich, flavorful sauce in this Japanese curry. It's perfect for serving over rice or noodles.
Major Payne
[email protected]This Japanese curry recipe is a lifesaver! I'm a busy working mom and I don't have a lot of time to cook. This dish is quick and easy to make, and it's always a hit with my family.