Description
Japanese Curry on Rice is a beloved comfort dish that warms the soul with its rich flavors and tender ingredients. This delightful meal features succulent chicken thighs, hearty vegetables, and a savory curry roux served over fluffy white rice. Perfect for family dinners or gatherings, this dish promises to transport you to Japan with each satisfying bite.
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized chunks
- 2 medium onions, chopped
- 2 medium carrots, sliced
- 2 medium Yukon Gold potatoes, diced
- 1 box (7 oz) Japanese curry roux (mild or spicy)
- 4 cups water or broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 1 tbsp cooking oil
Instructions
- Wash and chop all vegetables into uniform pieces. Set aside.
- In a large pot over medium heat, add oil and sauté onions until golden brown (5-7 minutes).
- Add chicken pieces and cook until lightly browned (5-6 minutes).
- Stir in carrots and potatoes; mix for another minute before adding enough water or broth to cover.
- Bring to a gentle boil, reduce heat, and stir in curry roux until dissolved. Simmer for 15-20 minutes.
- Prepare rice according to package instructions while the curry simmers. Serve curry over rice with a drizzle of soy sauce.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Customize your dish by adding bell peppers or peas for extra color and flavor. For a spicier kick, include chili powder or opt for hotter curry roux. This dish can be made ahead of time; refrigerate leftovers for up to three days or freeze portions for later enjoyment.