Japanese Curry
Food Checker classification: GREEN
This Japanese Curry is a super simple and nutritious meal that tasty and filling. The most common ingredients are chicken with a medley of vegetables such as carrots and potatoes, but there are also variations with minced beef, broccoli, cauliflower, snow peas, okra, and more. The best part about this curry is that leftovers can be eaten the next day!
Japanese Curry
Estimated cost $4.57
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 2 tbsp cooking oil
- 2 tbsp butter optional
- 2 large cloves garlic peeled and grated (optional)
- 2 medium onions peeled and thinly sliced (optional)
- 2 curry roux cubes Vermont Curry or Golden Curry, with spice levels from Mild to Extra Hot
- 2 pc skinless deboned chicken thighs or breast, cut into 2cm x 2cm bite-sized pieces
- 2 medium potatoes peeled and cut into 2cm x 2cm bite-sized pieces
- 2 carrots peeled and cut into 2cm x 2cm bite-sized pieces
- 100 g mushrooms sliced
- Salt and black pepper to taste
- Cooked & hot white rice
Optional garnishes:
- Furikake
- Coriander
- Kimchi
- Korean Radish
Instructions
- Prepare the chicken and vegetables of choice by chopping them into 2cm x 2cm bite-sized cubes. (Tip: To speed up cooking time, zap the carrots and potatoes in the microwave for 5 minutes so that they are cooked and tender)
- Over medium high heat, add the cooking oil, butter, and garlic, and sautee the onions for a few minutes until lightly caramelized (this takes about 2 minutes).
- Add chicken, carrots, potatoes, mushrooms, and other vegetables and cook for another 5 minutes.
- Add in Curry roux cubes, a cup of water, and bring to a boil. Then reduce heat and simmer for 8 minutes.
- When the curry begins to thicken to a thicker consistency, it is ready to be served with rice and optional garnishes!
Tried this recipe?Let us know how it was!