Japanese Curry
4 servings
60 minutes
Japanese curry is a remarkable blend of traditional Indian spices and Japanese culinary elegance. This dish emerged in Japan in the 19th century when curry was adapted to local taste preferences, becoming one of the most beloved home-cooked meals. The thick sauce with chicken and vegetables gains a rich aroma from the curry, giving it warm, spicy, and slightly sweet notes. Tender chicken meat, soft potatoes, and sweet carrots make it harmonious and hearty. It is served with fluffy round rice that perfectly complements the dish's texture. Japanese curry is loved for its warming and cozy flavor as well as its versatility – it's perfect for both family dinners and invigorating lunches. Its rich sauce makes every spoonful incredibly enjoyable!
1
Boil the rice.
2
Cut the chicken into small pieces, salt and pepper it.
- Chicken breast: 5 piece
- Salt: pinch
- Ground black pepper: pinch
3
Chop garlic into cubes, onion into rings, carrot into quarters, and potato into cubes, but not too finely.
- Garlic: 2 cloves
- Onion: 1 head
- Carrot: 1 piece
- Potato: 2 pieces
4
In a deep pan or wok, fry the chicken with garlic until lightly browned.
- Chicken breast: 5 piece
- Garlic: 2 cloves
5
Add the remaining vegetables. Fry until the onion is soft.
- Onion: 1 head
- Carrot: 1 piece
- Potato: 2 pieces
6
Mix everything in the pot and pour in 6 cups of water, simmer covered on low heat until the potatoes are cooked.
- Water: 3 glasss
7
Add curry there and simmer until the sauce thickens.
- Curry powder: 40 g
8
Place rice and sauce on the plate.
- Short-grain (round) rice: 3 glasss
