Japanese Curry Rice

Name: Japanese Curry Rice
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound boneless chicken thighs; 2 medium potatoes; 1 large carrots; 1 large onion; 4.2 ounces (1 box) japanese curry roux; 4 cups water; 1 tablespoon vegetable oil; 4 cups cooked white rice; for serving fukujinzuke (pickled vegetables)

A beloved hearty and mildly sweet Japanese curry, brimming with vegetables and your choice of meat, served over fluffy rice.

Japanese⏱ 50 min✓ No common allergens

✨ High in calories✨ High in protein✨ High in sodium

Ingredients

Boneless chicken thighs1 pound
Potatoes2 medium
Carrots1 large
Onion1 large
Japanese curry roux4.2 ounces (1 box)
Water4 cups
Vegetable oil1 tablespoon
Cooked white rice4 cups
Fukujinzuke (pickled vegetables)for serving

Nutrition (per serving, makes 4)

Calories664 kcal

Protein36.7 g

Carbs78.6 g

Fat21.8 g

Fiber5.3 g

Sugar7.2 g

Sodium1257 mg

Vitamin C21.6 mg

Iron2.4 mg

Calcium15 mg

Potassium829 mg

Estimated values.

Steps

1Cut chicken thighs, potatoes, carrots, and onion into bite-sized pieces.
2Heat vegetable oil in a large pot and sauté the chicken until lightly browned, then add onion and cook until softened.
3Stir in potatoes and carrots, sautéing for a few minutes, then pour in water and bring to a boil.
4Reduce heat to medium-low, cover, and simmer for 15-20 minutes until vegetables are tender.
5Turn off the heat, break the curry roux into pieces and add to the pot, stirring until completely dissolved and the curry thickens.
6Simmer for another 5-10 minutes over low heat, stirring occasionally, then serve generously over hot cooked white rice, with fukujinzuke on the side.