japanese curry & rice with roast chicken & vegetables

Japanese Curry & Rice with Roast Chicken & Vegetables
Ingredients

ingredients:

  • 18 ounces boneless chicken
  • 10 1/2 ounces onions
  • 1/2 pound potatoes
  • 4 ounces carrot
  • 5 servings solid curry blocks
  • 2 1/2 cups water
  • 2 tablespoons olive oil
  • 5 servings steamed rice
Step 1

step 1:

Slice the onions thinly. Peel the potatoes. Cut them into bite-size pieces. Cut the carrot obliquely. Preheat the oven to 480 °F.

Step 2

step 2:

Pour the oil over an iron microwave tray. Place the chicken and vegetables on the tray. Bake on oven setting at 480 °F for 30 minutes.

Step 3

step 3:

Remove from the oven. Cut the chicken into bite-size pieces. Pour the2 1/2 cups water into a pot and bring to a boil. Add the chicken and vegetables.

Step 4

step 4:

Bring to a boil again and reduce to low heat. Split the solid curry blocks and add. Stir and simmer for about 5 minutes until dissolved.

Rōsuto-chikin no karē-raisu

comment:

This is an original recipe because a typical curry does not bake ingredients in an oven. This dish can be cooked more easily than typical curry, and has a very good taste.