Japanese Curry Chicken
Ingredients to buy
- ☐1.5 lbsChicken thigh (boneless)
- ☐1 bunchCelery
- ☐1 packSliced mushrooms
- ☐1 packFingerling potatoes
- ☐1Onion (white/yellow)
- ☐1 packCabbage/broccoli (frozen)
- ☐2Carrots
- ☐1 canPeas
Ingredients you probably have
- ☐Garlic
- ☐Calrose white rice
- ☐Soy sauce
- ☐Curry cubes (4-8)
Equipment needed
- ☐~Large enameled cast iron pot
Start these jobs early:
- Cube the chicken, pack it into a glass bowl, and cover with soy sauce. Marinate.
- Make 2 cups of rice.
As the meat is marinating:
- Boil 2 cups of water. Dissolve 4 curry cubes in the water.
- Chop the carrots, celery, and potatoes.
- Saute the mushrooms in butter and garlic until they soften and brown.
- Add to the pot:
- The curry water mixture
- An additional 3/4 cup of water
- Chopped carrots
- Chopped celery
- Chopped potatoes
- Bag of frozen broccoli/cabbage
- Increase to high heat until the pot is bubbling. Keep stirring to prevent burning.
- Reduce heat to medium-low, cover. Cook for 30 min, stirring occasionally.
- Add peas into the pot. Stir for 5 min.
- Serve over rice.