Japanese Curry

Ingredients

• 400g Chicken breast
• 2 Potatoes
• 2 Carrots
• 1 Onion
• 1 EL Vegetable oil
• 800ml Water
• 100g Japanese curry block
• 400g Japanese rice
• 2 EL Soy sauce
• 1 TL Ginger (grated)
• 1 Zehe Garlic (minced)

Instructions

1. Cut chicken breast into bite-sized pieces, peel and dice potatoes and carrots, finely chop the onion.
2. Heat vegetable oil in a large pot over medium heat. Brown the chicken until lightly golden, then add the onions and sauté for about 3-5 minutes until softened.
3. Add potatoes, carrots, grated ginger, and minced garlic, and sauté for another 5 minutes, stirring occasionally.
4. Add water and soy sauce, bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are tender.
5. Add the Japanese curry block in small pieces and stir until completely melted and the sauce thickens.
6. Simmer the curry for another 5-10 minutes over low heat, stirring occasionally to prevent burning, until the desired consistency is reached.
7. Cook the Japanese rice according to package directions.
8. Serve the Japanese Curry hot with the cooked rice.

Nutrition