Easy Japanese Curry | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 35 min

Ingredients

Instructions

1. Cut half a yellow onion into thin slices.
2. Cut half a carrot into rangiri pieces by making diagonal cuts and turning the carrot a quarter turn between each cut.
3. Peel half a russet potato and cut it into chunks about 1 inch (2.5 cm) wide.
4. Cut the chicken thigh into 1-inch (2.5 cm) pieces by slicing it into 1-inch strips along the grain, then cutting across the strips at an angle against the grain.
5. Season the chicken with 1/8 tsp freshly ground black pepper and 1/8 tsp Diamond Crystal kosher salt (use half that amount of table salt).
6. Heat 1 tablespoon of neutral oil over medium-high heat (or Mode II, 600W, on an electric pot). When the oil is hot, add the onions and cook until tender and slightly charred.
7. Add the chicken and stir until it is no longer pink on the outside.
8. Add the carrots and potatoes and coat them in the oil, then add 2 cups of water so the ingredients are fully submerged.
9. Cover and cook for 13 minutes.
10. Check doneness: a wooden skewer should pierce the potato and carrot easily. Turn off the heat. Dissolve one cube of Japanese curry roux in a ladle of cooking liquid with chopsticks, stir it into the pot, then repeat with the second cube.
11. Turn the heat to medium (or Mode I, 250W). Stir often so the curry does not burn, and let it thicken for about 2 to 3 minutes until it reaches the right consistency. Then turn off the heat.
12. Serve one portion of cooked Japanese short-grain rice on one side of a plate and ladle the curry on the other side. Optional: serve with fukujinzuke.

Summarized from Just One Cookbook's video. Watch it for the details.

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