chicken curry & rice
- Serves: 5
- Calories: 511 kcal
- Total Time: 2 h 0 m
- Prep: 1 h 15 m
- Cook: 45 m
- Japanese: Chikin-karē-raisu
- 440 g chicken thigh
- 400 g onions
- 6 garlic cloves
- solid curry blocks (for 5 servings)
- 720 ml chicken broth
- 1 1/2 tablespoons butter
- 1 bay leaf
- a little salt
- a little pepper
- 5 servings steamed rice
Slice the onions and garlic cloves thinly. Cut the chicken into bite-size pieces.
Put the butter in a pan and add the sliced garlic. Sear on low heat until you smell the odor of them cooking.
Add the chicken and sprinkle a little salt and pepper on top. Sear the chicken on medium heat until it turns a brownish color.
Add the onions and sear until they turn a brownish color.
Heat the chicken stock and add the seared mixture and bay leaf. Simmer for 30 minutes on low heat.
Remove the bay leaf. Split apart the solid curry blocks and add. Stir until well mixed and simmer for 5 minutes.
Serve over the steamed rice.
This curry dish is an easy recipe. The combination of chicken, curry sauce and rice has a very good taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist