Japanese Curry
Japanese curry is very popular and common dish in Japan. Often, it is serve with rice. Some people like Japanese curry serves with udon or bread.
Servings 4
Calories 86.37kcal
Ingredients
- 2 blocks Japanese curry block
- 2 Potatoes Small
- 2 Carrots Small
- 1 Onion Medium sized
- 2 pieces Chicken thighs (Boneless and skinless)
- 2 cups Water
- ⅛ teaspoon Salt (Salt to your taste)
Instructions
- Wash, peel off skin and chop 2 small carrots into chunks.
- Chop 1 medium sized onion into chunks.
- Wash, peel off skin and cut 2 small potatoes into chunks.
- Diced 2 pieces of boneless and skinless chicken thighs.
- After that, put carrots, onion, potatoes into a pot and add 2 cups of water and 2 blocks of Japanese curry. Then, turn on medium small fire to cook them for 10-15 minutes until the vegetables are soft. Keep stirring them once a while and make sure the curry blocks are well mixed.
- Next, add the diced chicken thighs and ⅛ teaspoon of salt (Add salt to your taste). Stir well and cook until the chicken is done.
- Then, serve with rice.
Video
Notes
Cooking tips for how to make Japanese chicken curry rice:
- Turn on medium small fire, cover the lid and cook for 10-15 minutes until the vegetables are little soft.
- Keep stirring vegetable and curry blocks make sure curry is well mixed
- Always add salt to your taste.
- Add diced chicken thigh and cook them until it's done.
Nutrition
Serving: 434.3g | Calories: 86.37kcal | Carbohydrates: 18.74g | Protein: 3.4g | Fat: 0.29g | Saturated Fat: 0.08g | Cholesterol: 0.49mg | Sodium: 112.1mg | Potassium: 577.6mg | Fiber: 3.99g | Sugar: 2.61g | Vitamin A: 5095.33IU | Vitamin C: 15.98mg | Calcium: 52.09mg | Iron: 3.6mg