Japanese Curry Chicken
Ingredients to buy
- ☐1.5 lbsChicken thigh (boneless)
- ☐1 bunchCelery
- ☐1 packSliced mushrooms
- ☐1 packFingerling potatoes
- ☐1Onion (white/yellow)
- ☐1Cabbage/broccoli
- ☐2Carrots
- ☐1 canPeas
Ingredients you probably have
- ☐Garlic
- ☐Calrose white rice
- ☐Soy sauce
- ☐Curry cubes (4)
Equipment needed
- ☐~Large enameled cast iron pot
- ☐12 inNon-stick skillet
Start these jobs early:
- Cube the chicken, pack it into a glass bowl, and cover with soy sauce. Marinate.
- Make 2 cups of rice.
After the meat has marinated:
- Chop the carrots, celery, and potatoes.
- Heat oil in the cast iron pot on medium-high heat.
- Heat oil in the skillet on medium-high heat.
- Divide the chicken in both the skillet and pot and brown. Add garlic.
- Add mushrooms. Cook for a few min until mushrooms soften and brown.
- Transfer the contents of the skillet into the pot.
- Add 2 3/4 cups water into the skillet, increase to high heat.
- Add 4 curry cubes. Stir until dissolved and boiling. Pour into pot.
- Add the chopped carrots, celery, and potatoes to the pot.
- Reduce heat to medium-low, cover. Cook for 30 min, stirring occasionally.
- Add peas into the pot. Stir for 5 min.
- Serve over rice.