Japanese Curry on Rice
Experience the comforting warmth of Japanese Curry on Rice, a beloved dish that combines tender chicken, crisp vegetables, and a rich, flavorful curry sauce. With its unique blend of spices and savory aroma, this meal is perfect for family gatherings or cozy nights in. Serve it over fluffy rice for a dish that wraps you in warmth and joy with every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion, chopped
- 2 medium carrots, sliced
- 2 medium Yukon Gold potatoes, diced
- 4 cups chicken broth or water
- 1/4 cup low-sodium soy sauce
- 3.5 oz Japanese curry roux (mild or medium)
Instructions
- Prepare your ingredients by washing and chopping the vegetables and cutting the chicken into pieces.
- In a large pot over medium heat, add oil and sauté the onions until translucent (about 5 minutes). Then add carrots and potatoes and cook for another 5 minutes.
- Add chicken pieces to the pot and cook until no longer pink (6-8 minutes).
- Pour in chicken broth or water to cover ingredients. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until vegetables are tender.
- Stir in the curry roux until fully dissolved. Simmer for an additional 10-15 minutes until thickened.
- Serve over freshly steamed rice and garnish with green onions or pickles if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg