Japanese Curry Chicken Rice

Overview

How to cook Japanese Curry Chicken Rice at home

Tags

• staple food
• home cooking
• chicken legs
• curry cubes
• mushroom
• onions
• potatoes
• rice
• carrot

Ingredients

Steps

1. 1 Dice onions, carrots and mushrooms and set aside

   

2. 2 Cut the potatoes into cubes and soak them in water to remove the starch

   

3. 3 Two chicken legs

   

4. 4 Two boneless chicken legs

   

5. 5 Cut the skin into cubes and set aside (you can wash the rice and cook it at this time)

   

6. 6 Curry cubes are sold in supermarkets, just choose the flavor you like. I use the original flavor here

   

7. 7 Curry cubes are sold in supermarkets, just choose the flavor you like. I use the original flavor here

   

8. 8 Heat up the pan, add onions, carrots and mushrooms and stir-fry

   

9. 9 When the onions are fragrant, stir-fry the diced potatoes until the diced potatoes become translucent, set aside

   

10. 10 Return the pan to the oil, add the chicken, and stir-fry until the skin becomes oily and the chicken thigh meat is slightly brown

    

11. 11 Add diced vegetables and add water to level with the ingredients

    

12. 12 Bring to a boil, then reduce to a simmer and add curry cubes when half of the water is reduced

    

13. 13 Gently break it up with a spatula and dissolve it into the juice

    

14. 14 Keep stirring during this period to avoid burning the pot, until the curry cubes are completely dissolved and the soup is thickened (the rice is almost ready at this time)

    

15. 15 Take the rice out and spread the cooked curry on the rice