Everyday Sachiko – Japanese chicken curry
Today I show you how to make japanese chicken curry. When you don’t have time to cook Japanese curry is SuPa easy thing to make. I normally use beef but this time I used chicken breast and so much healthier. Also I had cute baby spring onion at my parent house so instead of slicing onion I chopped them in half so onion stayed in cute shape (^_^)
– 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box)
– 2 carrots, peeled and cut to small chunks
– 1 potato, peeled and cut to small chunks
– 4 small onions, chopped in half
– 200 to 300g boneless chicken fillet, cut to large chunks
– 1 tbsp cooking oil
– 700ml water
Step 1 – Heat pot with oil. Add onions and cook till they are soft. Set aside on a plate and return the onions at step 4.
Step 2 – Place chicken pieces in a single layer in the pot. Let the chicken pieces brown on one side.
Step 3 – After one side of the chicken is browned, turn them to the other side using a pair of kitchen tongs and again, cooked till the pieces are browned. Add potato and carrot chunks, mix everything evenly.
Step 4 – Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed; mine is fully closed because it has an air vent) or till potatoes are cooked.
Step 5 – Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Warm through the curry before serving.
*Serve with japanese rice and if you like you can add japanese pickle or boiled egg on the side.