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Japanese chicken curry in the white container with green towel
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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. 
Course Main Course
Cuisine Asian, Japanese
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 86.37kcal
Author Tracy O.

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
  • 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