Japanese Chicken Curry & Rice

• Chicken thigh(600 g)
• Steamed Rice(300 g)
• Onion(1)
• Carrot(2)
• Potato(2)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Butter(2 tbsp)
• Curry Powder(2 tbsp)
• All-Purpose Flour(2 tbsp)
• Tomato paste(1 tbsp)
• Soy sauce(1 tbsp)
• Honey(1 tbsp)
• Chicken Broth(700 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut the {Chicken thigh} into bite-size pieces. Dice the {Onion}, slice the {Carrot}, peel and chop the {Potato} into chunks, and finely chop the {Garlic}.

   ~12 min

2. 2

   Rinse the {White rice}. Add it to a saucepan with 600ml water, bring to a boil, cover, and cook on low for 15 minutes. Remove from the heat and let it stand covered for 5 minutes.

   ~20 min

3. 3

   Meanwhile, melt the {Butter} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Potato} with the {Salt} and cook for 6 minutes until the onion softens. Stir in the {Garlic} and {Ginger} for 1 minute.

   ~7 min

4. 4

   Add the {Chicken thigh} and cook for 4 minutes, stirring until the pieces lose their raw look. Sprinkle over the {Curry Powder} and {Flour}, then stir for 1 minute. Mix in the {Tomato paste}, {Soy sauce}, {Honey}, and {Black pepper}.

   ~5 min

5. 5

   Pour in the {Chicken Stock}, scraping up anything stuck to the bottom. Bring to a gentle bubble, then simmer for 18 minutes, stirring a few times, until the chicken is tender, the potatoes are soft, and the curry is thick and glossy.

   ~18 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the curry and serve hot.

   ~0 min