Japanese Curry Rice

カレーライス · Karē Raisu

Ingredients11

• boneless chicken thigh500 g
• onion2
• potato400 g
• carrot200 g
• garlic2 cloves
• fresh ginger15 g
• vegetable oil2 tbsp
• water800 ml
• Japanese curry roux100 g
• soy sauce1 tbsp
• cooked Japanese short-grain rice600 g

Method

1. Cut the chicken into bite-size pieces. Slice the onions, and cut the potatoes and carrots into chunks.
2. Heat the oil in a pot and sauté the onions until soft and lightly browned.
3. Add the garlic, ginger, and chicken, and cook until the chicken is no longer pink.
4. Add the potatoes, carrots, and water. Bring to a boil, then simmer until the vegetables are tender.
5. Turn off the heat, stir in the curry roux until fully dissolved, then simmer gently until thick.
6. Season with soy sauce, then serve the curry over hot rice.