Japanese Curry Rice (Kare Raisu)

Ingredients

Check you have the quantities below.

• 1 lb / 450 g boneless chicken thighs, bite-sized
• 1 tsp salt
• 1 tbsp neutral oil
• 1 large onion, sliced
• 2 medium carrots, sliced
• 2 medium potato, diced
• 3 cups water
• 4 cubes Japanese curry roux
• 4 cups cooked Japanese short-grain rice

Let’s make it

1. Season the chicken with half the salt.
2. Heat the oil in a pot over medium-high and cook the chicken 4-5 minutes until lightly browned.
3. Add the onion, carrots, potato, remaining salt, and water. Bring to a boil, then simmer 20 minutes until the vegetables are tender and the chicken reaches 165 F / 74 C.
4. Break in the curry roux and stir until dissolved. Simmer 5 minutes until thickened.
5. Serve over rice.