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Japanese Chicken Curry

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Based on a recipe by Setsuko Yoshizuka, adapted by BL Olson

List of Ingredients

1/2 lb chicken breast or thigh, cut into bite size pieces
1 onion, sliced into 1/2 inch thick pieces
2 potatoes, cut into bite-size pieces
2 carrot, cut into bite-size pieces
3 1/2 cups water
1/4 lb Basic Japanese Curry Roux (see Index for recipe)
4 cups steamed Japanese rice




Recipe

Peel and cut potatoes and carrots into bite-size pieces.

Heat some vegetable oil in a deep pan and saute the chicken.

Add onion, potatoes, and carrots and saute together.

Pour the water in the pan and bring to a boil.

Turn down the heat to low. Simmer the ingredients for 30-40 minutes or until vegetables are softened, skimming off any foam or impurities that rise to the surface.

Prepare Basic Japanese Curry Roux (see Index for recipe).

Add curry roux and simmer for 10 minutes.

Serve the curry over steamed rice.

Makes 4 servings.