Japanese Chicken Curry
Directions
- 1Cook rice using your preferred method and set aside.
- 2Season chicken with garlic powder and onion powder; mix to coat.
- 3Heat oil in a large pot over medium-high heat.
- 4Add chicken and cook for 3–4 minutes on each side.
- 5Add onions and cook for 1–2 minutes until translucent.
- 6Add carrots and potatoes.
- 7Add water, bring to a boil, reduce heat, cover, and simmer for 15 minutes until veggies are tender and chicken is cooked through.
- 8Turn off heat and add curry seasoning, stirring until dissolved.
- 9Simmer uncovered for 5 minutes.
- 10Taste and add salt and pepper to preference.
- 11Portion rice into meal containers and top with curry.
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breast
- 1.2 lb Russet Potatoes
- 1.5 cups White Rice
- 2 long Carrots
- 1 White Onion
- 3 cups Water
- 3.2 oz pack S&B Golden Curry Japanese Curry Mix
- 2 Tbsp Cooking Oil
- 0.5 Tbsp Garlic Powder
- 0.5 Tbsp Onion Powder
- 1 Salt
- 1 Pepper
Equipment
rice cookerlarge pot
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