How to Cook Japanese Chicken Curry
Warm some oil in a pan, toss in chopped onions until they're golden, then add your chicken pieces and cook until they’re no longer pink. Add your veggies (carrots and potatoes are traditional), pour in water, and let it simmer till everything's tender. Don't forget to add the curry roux cubes at the end and let it melt into the sauce. Serve with white rice. Done and yum!
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Why complicate things? Just buy a pack of Japanese curry mix, follow the instructions on the box, and thank me later.
I've been making Japanese curry for years and it's my go-to comfort food! Start by frying onions in oil until they're nice and brown, then add chicken and cook until it's just done. Add your favorite veggies – I love using carrots and potatoes – then add water and bring it to a simmer. Break the curry roux into the pot and stir until it's melted and thickened. Serve this deliciousness over rice and enjoy!
Start with sautéing onions until they're caramelized, then add cubed chicken and cook until it's lightly browned. Throw in diced carrots and potatoes, add water, and let it simmer until veggies are tender. Lastly, dissolve curry roux (available in most Asian grocery stores) into the pot, and let it thicken. Serve with steamed rice. Simple and delicious!
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