Japanese Chicken Curry with Carrots, Potatoes, and Brown Rice
B
Ben Bjurstrom
0 Likes
·
1 meal
·
1 Menu
Ready for a comforting Japanese Chicken Curry? No advanced prep needed! Dice those carrots and potatoes while the rice cooks. Brown flavorful chicken thighs with onion, garlic, and ginger. Simmer in broth until tender, then thicken with a turmeric roux. Stir in curry cubes, soy, and Worcestershire for that classic umami. Simmer to meld flavors. About 45 minutes to a delicious, satisfying dinner served over brown rice. You've got this!
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken thigh
Fresh Produce & Herbs
- 1 medium onion
- 2 medium carrot
- 2 medium potato
- 1 inch ginger
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
Pantry Items
- 2 cups brown rice
- 4 cups chicken broth
- 2 tablespoons vegetable oil
- 4 tablespoons all-purpose flour
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 4 ounces Japanese curry roux cube
Related Recipes:
