Japanese Chicken Curry Rice

Overview

This was taught to me by a very black Japanese man when I was a backpacker on an Australian farm. It is not a restaurant version, but more like a Japanese family taste. A simple version of Japanese Curry Chicken Rice, delicious and easy to make. In the cold winter, serve it with rice made from American short rice or Japanese rice. Eat it in one bite and your whole body will be warm. The main problem is getting Japanese curry cubes.

Tags

• staple food
• japanese food
• rice
• chicken thigh
• japanese curry
• onions
• potatoes
• carrot

Ingredients

Steps

1. 1 The general materials are these

   

2. 2 For chicken, I chose corn-fed free-range chicken drumsticks. If you are lazy, you can just buy chicken breast. It's easier to cut, but the texture is really not as good as chicken thighs.

   

3. 3 Although chicken thighs taste better, deboning them is really troublesome.

   

4. 4 It's best to peel it, otherwise it will be a bit greasy. Those who like to eat chicken skin are a different matter.

   

5. 5 Dice the potatoes and soak them in water to remove excess starch. I used washed white potatoes. If you like noodles, you can choose red potatoes. Also dice the carrots and onions and set aside.

   

6. 6 After adding oil, fry the onions first until they are not hard but soft. Fry out the aroma of onions and the nutrients inside.

   

7. 7 Then add the diced chicken legs and stir-fry. When the chicken turns white, add the carrots and potatoes. Stir-fry briefly and add water. After the water boils, remove the foam.

   

8. 8 This solid Japanese curry is divided into four flavors according to the degree of spiciness, and the packaging of the four flavors has different colors. I used the medium-sized extra spicy ones. Japanese people can't eat spicy food. The extra spicy ones only feel slightly spicy. So you can eat even if you can’t eat spicy food. There are two small boards in a large medium sized box. Each small board can be broken into four small pieces. Add according to how much you are cooking and your personal taste. Usually three yuan is about the same. The more you put, the stronger the flavor will be and the thicker it will be.

   

9. 9 Dissolve the curry cubes in water. Stir constantly. Otherwise, the curry cubes may not melt into lumps.

   

10. 10 Reduce heat to simmer. Generally, potatoes are almost ready when there are no edges at the edges.

    

11. 11 Only serve it separately if it looks good on the plate. Just pour it directly on the rice at home.

    

12. 12 If you like it spicy, you can add some chili sauce and eat it together, it is also very enjoyable.