Japanese Chicken Curry

35 mins
Serves 1
facebook.com

Directions

  1. 1Cut chicken thighs into small pieces.
  2. 2Cook rice in a rice cooker.
  3. 3Sear chicken in algae oil and remove from pan.
  4. 4Slice onions.
  5. 5Mince ginger and garlic.
  6. 6Cut potatoes and carrots into 1/2” pieces.
  7. 7Cook onion, garlic, and ginger in remaining fat until browned and aromatic.
  8. 8Add carrots, potatoes, and chicken stock to the pan.
  9. 9Cover and simmer for 25 minutes.
  10. 10Add curry roux, stir.
  11. 11Add the seared chicken, soy sauce, and Worcestershire sauce.
  12. 12Cover and simmer for 10 more minutes.
  13. 13Add sliced scallions and stir.
  14. 14Serve over white rice.

Ingredients

  • 1 lb chicken thighs
  • 1 Tbsp algae cooking club oil
  • 1 white onion
  • 1 Tbsp minced ginger
  • 1 clove minced garlic
  • 1 lb yellow potatoes
  • 3 carrots
  • 3 cups chicken stock
  • 1 pack Golden Curry Japanese Curry Mix
  • 1 Tbsp soy sauce
  • 0.5 Tbsp Worcestershire sauce
  • 4 scallions
  • 1 serving white rice

Equipment

rice cookerknifecutting boardLe Creuset pan
Japanese Chicken Curry | Clip Recipe