Homestyle Japanese Golden Curry Rice
A rich, velvety curry sauce cloaks tender chunks of potato, carrot, and onion alongside savory pieces of chicken or beef, all spooned generously over a mound of fluffy steamed rice. Sweeter and milder than its Indian cousin, Japanese curry is the ultimate comfort food that entire families gather around on chilly evenings.
Ingredients
- 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
- 3 medium Yukon Gold potatoes, peeled and cut into chunks
- 2 large carrots, peeled and roll-cut into chunks
- 1 large onion, diced
+ 10 more ingredients
Instructions
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then sear until golden on all sides, about 4-5 minutes. Remove and set aside.
In the same pot, add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
Add the carrots and potatoes, stirring to coat with the oil. Cook for 2 minutes.
Return the chicken to the pot and pour in the water or stock. Add the grated ginger and grated apple if using.
Bring to a boil, then reduce heat to a gentle simmer. Skim any foam from the surface. Cover and cook for 20 minutes until the potatoes and carrots are tender.
Turn off the heat. Break the curry roux into pieces and add them to the pot, stirring gently until completely dissolved.
Return to low heat and simmer uncovered for 5-8 minutes, stirring frequently, until the curry thickens to a rich, gravy-like consistency. Stir in soy sauce and honey.
Serve the curry alongside a mound of steamed rice on the same plate, with fukujinzuke pickles on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI