Japanese Chicken Curry Rice
1.
The general materials are these
2.
For the chicken, I chose corn-fed chicken drumsticks. If you are lazy, you can buy chicken breast directly. It's easier to cut, but the taste is really not as good as chicken thighs.
3.
Although chicken thighs taste better, deboning is really troublesome.
4.
It's best to peel it, or it's a bit greasy. It's another matter for those who like to eat chicken skin.
5.
Dice the potatoes and soak them in water to wash away the excess starch. I use water-washed white potatoes, but you can choose red potatoes if you like noodles. Dice carrots and onions.
6.
Sauté the onions first after adding the oil, if the fry is not hard, it will become soft. Fry out the aroma of the onion and the nutrition inside.
7.
Then stir-fry the diced chicken thighs. After the chicken is white, add carrots and potatoes, stir-fry slightly, and then add water. After the water is boiled, remove the foam.
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. Japanese people can’t eat it. The extra spicy feels just slightly spicy. So you can eat it if you can't eat it spicy. There are two small plates in a large box of medium size. Each small board can be broken into four small pieces. Add according to the amount of cooking and personal taste. Generally three yuan is about the same. The more you put it, the heavier the flavor and the thicker it is.
9.
Put the curry cubes in water and melt. Stir it continuously. Otherwise, the curry cubes may not melt.
10.
Turn to low heat and simmer slowly. Generally, the potatoes are almost ready if they have no edges.
11.
It's only open when it's nicely presented, and it's just a matter of pouring it on rice at home.
12.
If you like spicy food, you can put some chili sauce and eat it together, which is also very enjoyable.
Tips:
Stir constantly, even after the curry has melted, stir it every few minutes to prevent the bottom from sticking. This has nothing to do with the pot. Non-stick pans will work too. This is mainly because the starch content is relatively high.
