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Japanese Curry Rice with Chicken

Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves ２ Prep: 10 min Cook: 15 min

Ingredients

Chicken breast fillet 200g
Salt & pepper a pinch each
Flour 2 tbsp
Vegetable oil 2 tbsp
Carrots (medium) 2
Onion (medium) 1
Garlic 2 cloves
Ginger 2 thumbs
Chicken stock cubes 2
Curry roux cubes (JAVA brand) 2

Method

1
Cut the chicken into bite size pieces, lightly season with salt & pepper and rub well. Dredge with the flour.
2
Add 1 tbsp oil into a frying pan and fry the chicken pieces until brown on medium heat, then set aside.
3
Add another tbsp oil in the same pan and fry the chopped onions and sliced carrots.
4
Add the sliced garlic and ginger and fry for 1 minute. Return the chicken from Step 2 to the pan and pour in 800ml hot water with the chicken stock cubes.
5
Put the lid on and simmer for 10 minutes. Remove the lid, turn the heat up to high and cook for 5 minutes to reduce the sauce.
6
Have a quick taste - if it's good now, a delicious curry is almost guaranteed. Turn the heat off, then add the cubes of curry roux, dissolve and mix well.
7
Allow to cool so that the chicken and vegetables absorb lots of flavour. Re-heat before you serve and enjoy with cooked rice.
8
Japanese curry roux is widely available in the UK. This time I used one of the most popular brands called JAVA.

Tips & Note

Japanese Curry Rice with Chicken

Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves ２

Prep: 10 min

Cook: 15 min

Ingredients

Chicken breast fillet 200g
Salt & pepper a pinch each
Flour 2 tbsp
Vegetable oil 2 tbsp
Carrots (medium) 2
Onion (medium) 1
Garlic 2 cloves
Ginger 2 thumbs
Chicken stock cubes 2
Curry roux cubes (JAVA brand) 2
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Japanese Curry Rice with Chicken

Recipe ID :2711 Posted on 14 AUG 2017
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Serves ２

Prep 10min
Cook 15min
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Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?

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Ingredients

Print Ingredients Email Ingredients
200g
a pinch each
2 tbsp
2 tbsp
2
1
2 cloves
2 thumbs
2
2

Method

Prep
10min
Cook
15min
1
Cut the chicken into bite size pieces, lightly season with salt & pepper and rub well. Dredge with the flour.
2
Add 1 tbsp oil into a frying pan and fry the chicken pieces until brown on medium heat, then set aside.
3
Add another tbsp oil in the same pan and fry the chopped onions and sliced carrots.
4
Add the sliced garlic and ginger and fry for 1 minute. Return the chicken from Step 2 to the pan and pour in 800ml hot water with the chicken stock cubes.
5
Put the lid on and simmer for 10 minutes. Remove the lid, turn the heat up to high and cook for 5 minutes to reduce the sauce.
6
Have a quick taste - if it's good now, a delicious curry is almost guaranteed. Turn the heat off, then add the cubes of curry roux, dissolve and mix well.
7
Allow to cool so that the chicken and vegetables absorb lots of flavour. Re-heat before you serve and enjoy with cooked rice.
8
Japanese curry roux is widely available in the UK. This time I used one of the most popular brands called JAVA.

Tips & Note

Category

Japan Britain Boiled Curry Pan Fried / Shallow Fried Rice Sauces Simmer Stir Fried Chicken Root Vegetables Salad Vegetables Autumn Everyday Home Alone Lunch Winter

Related curry roux curry garlic ginger carrot onion
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