A simple and comforting Japanese chicken curry that comes together in just 30 minutes. Tender chicken and vegetables simmered in a rich curry sauce, served hot over rice for a satisfying meal.
Ingredients extracted via AI
Japanese curry mixchicken breastssaltgarlic powderblack pepperoilonioncarrotpotatoeswaterrice
Procedure generated via AI
Peel and chop the onion, carrot, and potatoes.
Cut the chicken breasts or thighs into cubes.
Season the chicken with salt, garlic powder, and black pepper.
Heat oil in a pan over medium heat.
Sear the seasoned chicken pieces until golden brown on both sides, but do not cook through.
Set the chicken aside.
In the same pan, sauté the onion, carrot, and potatoes for 2 minutes.
Add the Japanese curry mix and water, then cover and bring to a boil.
Reduce the heat to medium and simmer for 15 minutes, stirring occasionally to dissolve the curry.
Once the sauce thickens, add the chicken back to the pan.