Japanese Chicken Curry

25 mins
Serves 6
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Directions

  1. 1Cook rice using your preferred method and set aside.
  2. 2Cook rice using your preferred method and set aside.
  3. 3Cook rice using your preferred method and set aside.
  4. 4Season chicken with garlic powder and onion powder; mix to coat.
  5. 5Season chicken with garlic powder and onion powder; mix to coat.
  6. 6Season chicken with garlic powder and onion powder; mix to coat.
  7. 7Heat oil in a large pot over medium-high heat.
  8. 8Heat oil in a large pot over medium-high heat.
  9. 9Heat oil in a large pot over medium-high heat.
  10. 10Add chicken and cook for 3–4 minutes on each side.
  11. 11Add chicken and cook for 3–4 minutes on each side.
  12. 12Add chicken and cook for 3–4 minutes on each side.
  13. 13Add onions and cook for 1–2 minutes until translucent.
  14. 14Add onions and cook for 1–2 minutes until translucent.
  15. 15Add onions and cook for 1–2 minutes until translucent.
  16. 16Add carrots and potatoes.
  17. 17Add carrots and potatoes.
  18. 18Add carrots and potatoes.
  19. 19Add water, bring to a boil, reduce heat, cover, and simmer for 15 minutes until veggies are tender and chicken is cooked through.
  20. 20Add water, bring to a boil, reduce heat, cover, and simmer for 15 minutes until veggies are tender and chicken is cooked through.
  21. 21Add water, bring to a boil, reduce heat, cover, and simmer for 15 minutes until veggies are tender and chicken is cooked through.
  22. 22Turn off heat and add curry seasoning, stirring until dissolved.
  23. 23Turn off heat and add curry seasoning, stirring until dissolved.
  24. 24Turn off heat and add curry seasoning, stirring until dissolved.
  25. 25Simmer uncovered for 5 minutes.
  26. 26Simmer uncovered for 5 minutes.
  27. 27Simmer uncovered for 5 minutes.
  28. 28Taste and add salt and pepper to preference.
  29. 29Taste and add salt and pepper to preference.
  30. 30Taste and add salt and pepper to preference.
  31. 31Portion rice into meal containers and top with curry.
  32. 32Portion rice into meal containers and top with curry.
  33. 33Portion rice into meal containers and top with curry.

Ingredients

  • 1.5 lbs Boneless Skinless Chicken Breast
  • 1.5 lbs Boneless Skinless Chicken Breast
  • 1.5 lbs Boneless Skinless Chicken Breast
  • 1.2 lb Russet Potatoes
  • 1.2 lb Russet Potatoes
  • 1.2 lb Russet Potatoes
  • 1.5 cups White Rice
  • 1.5 cups White Rice
  • 1.5 cups White Rice
  • 2 long Carrots
  • 2 long Carrots
  • 2 long Carrots
  • 1 White Onion
  • 1 White Onion
  • 1 White Onion
  • 3 cups Water
  • 3 cups Water
  • 3 cups Water
  • 3.2 oz pack S&B Golden Curry Japanese Curry Mix
  • 3.2 oz pack S&B Golden Curry Japanese Curry Mix
  • 3.2 oz pack S&B Golden Curry Japanese Curry Mix
  • 2 Tbsp Cooking Oil
  • 2 Tbsp Cooking Oil
  • 2 Tbsp Cooking Oil
  • 0.5 Tbsp Garlic Powder
  • 0.5 Tbsp Garlic Powder
  • 0.5 Tbsp Garlic Powder
  • 0.5 Tbsp Onion Powder
  • 0.5 Tbsp Onion Powder
  • 0.5 Tbsp Onion Powder
  • 1 Salt
  • 1 Salt
  • 1 Salt
  • 1 Pepper
  • 1 Pepper
  • 1 Pepper

Equipment

rice cookerlarge pot