Classic Chicken and Vegetable Curry
A mild and savory Japanese-style chicken curry loaded with potatoes, carrots, and onions, perfect for a family dinner.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Loved it
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
No
Recommended moments
Other recommended moment
test
Cooking impression
Original language : English
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Cooking Steps
- 1
Peel the potatoes and carrot. Cut the potatoes, carrot, onion, and chicken into bite-sized pieces (about 3cm cubes).
Advice : Cutting the vegetables into uniform sizes ensures they all cook at the same rate.
IngredientsPotatoes 2 mediumCarrot 1 mediumOnion 1 mediumChicken thigh meat 450g - 2
Heat the vegetable oil in a large pot over medium heat. Add the grated garlic and grated ginger, then add the chicken pieces. Cook until the chicken surface changes color.
Advice : Sautéing the aromatics first helps release their flavor into the oil, which then coats the chicken.
IngredientsVegetable oil 1 tbspGrated garlic 1 tspGrated ginger 1 tspChicken thigh meat 450g - 3
Add the onion, carrot, and potatoes to the pot. Sauté for about 5 minutes until the onion becomes slightly translucent.
Advice : Sautéing the vegetables before adding water helps them hold their shape better during simmering.
⏱ Sautéing vegetables 5 minIngredientsOnion 1 mediumCarrot 1 mediumPotatoes 2 medium - 4
Pour in the water. Bring to a boil, then reduce heat to low-medium. Cover and simmer for 15 minutes, or until the vegetables are tender.
Advice : Use a ladle to remove any white foam (scum) that rises to the surface for a cleaner-tasting curry.
⏱ Simmering 15 minIngredientsWater 600ml - 5
Turn off the heat. Break the curry roux into pieces and add them to the pot. Stir until completely dissolved. Turn the heat back to low and simmer for another 5 minutes until the sauce thickens.
Advice : Turning off the heat prevents the roux from clumping, ensuring a smooth and glossy sauce.
⏱ Thickening 5 minIngredientsCurry roux 4 blocks - 6
Serve the hot curry over bowls of cooked rice.
Advice : Letting the curry sit for a few minutes before serving allows the flavors to settle and intensify.
IngredientsCooked rice 600g
Classic Chicken and Vegetable Curry
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