Versatile Curry Chicken Rice
A mellow Japanese-style curry of chicken thigh, potato, carrot, and onion simmered with curry roux, ladled over rice for a comforting, family-friendly meal.
Instructions
- 1
Prepare carrots, onions, and potatoes by cutting them into small pieces. Debone the chicken thighs (you can leave the bones in if you like) and cut them into small pieces. (Here, except for the potatoes which are 200 grams, the rest of the ingredients are 180 grams each).
- 2
Add the chicken thighs to the hot oil and stir-fry until they change color.
- 3
Add the onions, carrots, and potatoes and stir-fry evenly.
- 4
Add an appropriate amount of water, just enough to cover the ingredients.
- 5
Add 3 pieces of curry and melt, simmer over low heat.
- 6
Simmer until the broth thickens, add an appropriate amount of salt, then turn off the heat and serve.
- 7
Just pour the curry chicken sauce over the rice.
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Ingredients
Main Ingredients
- Chicken thigh meat200g
- potato200g
- Carrot180g
- Onion180g
- curry roux3 piece
- riceto taste
Seasonings
- Saltto taste