Classic Japanese Chicken Curry (Kare Raisu)
Món truyền thống · Japanese
A comforting and deeply flavorful Japanese curry, featuring tender chicken and vegetables simmered in a rich, savory curry sauce, typically served over steamed rice.
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Nguyên liệu
- Chicken thighs500g
- Onion1 large
- Carrots2 medium
- Potatoes2 medium
- Japanese curry roux blocks100g
- Vegetable oil2 tbsp
- Water700ml
- Saltto taste
- Black pepperto taste
- Steamed Japanese short-grain rice4 servings
Các bước
- 1
Cut chicken thighs into bite-sized pieces. Peel and chop onion, carrots, and potatoes into large chunks.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Add carrots and potatoes to the pot and stir for 2-3 minutes.
- 5
Return the chicken to the pot. Pour in the water and bring to a boil. Skim off any foam or impurities that rise to the surface.
- 6
Reduce heat to low, cover, and simmer for about 15-20 minutes, or until vegetables are tender.
- 7
Turn off the heat. Break the Japanese curry roux blocks into pieces and add them to the pot. Stir gently until the roux is completely dissolved and the sauce thickens.
- 8
Simmer gently for another 5-10 minutes, stirring occasionally, until the curry reaches your desired consistency.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot over steamed Japanese short-grain rice.
