Japanese Curry Chicken Rice

Name: Japanese Curry Chicken Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2~3 servings White rice; 300g Chicken breast; 450g potato; 180g carrot; 160g onion; 60g Tricholoma; 120g/4 pieces Japanese Curry; 4 cloves garlic; 950ml Shimizu

by Feng Xue Zui Ting Quan

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The home-cooked Japanese curry rice cooking method taught by a friend of a Japanese housewife is simple and mellow, and it is deeply loved by my children 😋.

Japanese curry rice is a kind of Japanese cuisine where rice is served with Japanese curry sauce. Japanese curry has a creamy, thick and sweet taste. The Japanese curry rice with rice is not only ranked among the most popular food types in school lunches served by Japanese elementary and middle schools, but also often referred to as "National food" is very popular in Japan. "

Ingredients

2~3 servings White Rice
300g Chicken Breast
450g Potato
180g Carrot
160g Onion
60g Tricholoma
120g/4 pieces Japanese Curry
4 cloves Garlic
950ml Shimizu

Japanese Curry Chicken Rice

1. Use a rice cooker to simmer rice for 2~3 people 🍚, 300g chicken breasts are thawed in advance

2. Prepare ingredients and Japanese curry

3. Cut chicken breasts into small pieces of 1.5 ㎝ for later use

4. Peel and cut potatoes for later use

5. Shred the onion, cut the carrot into pieces, cut the mushroom into thick slices, and slice the garlic cloves for later use

6. Take out 4 pieces of curry and set aside

7. Pour vegetable oil into the hot pan, and fry the oil as much as a dish

8. Pour the onion and garlic slices after the oil is hot

9. Stir fry until golden

10. Pour the chicken nuggets

11. Stir fry over high heat until the surface of the chicken pieces turns white

12. Pour in all the vegetables

13. Stir-fry on high heat for about 5 minutes

14. Pour 950ml water

15. Bring to a boil on high heat, cover, simmer on medium heat for 15 minutes

16. Taste potatoes and carrots are boiled until soft

17. Turn off the fire (Japanese friends say this is the key, curry will stick to the bottom of the pot if you don’t turn off the fire) and put in the curry cubes

18. Stir gently until the curry is fully melted

19. Boil on low heat for about 5 minutes, until thick

20. The rice is served on a plate and topped with curry

Tips:
1. The taste of Japanese curry is sweet and the spicy taste is very weak. For adults, it’s best to choose the extra spicy flavor. For children, the mixture of 2 pieces of medium-spicy and 2 pieces of non-spicy is just right.

2. According to this ratio, I think the curry is moderately salty, so there is no need to add salt. Heavy-mouthed friends can add salt or pepper powder as needed to enhance the flavor.

3. Step 18 If the curry is too dry after melting, add a little hot water and start the fire again.