Japanese · easy
Japanese Curry Rice
Mild, sweet Japanese curry with tender chicken and vegetables over rice.
- 40 min
- Total
- 4
- Serves
- $13.00
- Est. cost
- 520
- Cal/serving
Dietary, as tagged
- Dairy-free
- Kid-friendly
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Thighs, Boneless1 1/2 lbs
- Japanese Curry Roux1 package
- Onions2 large
- Carrots2 large
- Potatoes2 medium
- Jasmine Rice2 cups dry
- Vegetable Oil1 tbsp
Method
- 01
Cook rice according to package.
- 02
Cut chicken into bite-size pieces. Dice onions, carrots, and potatoes.
- 03
Heat oil in a large pot over medium-high. Brown chicken 3 minutes. Add onions, cook 3 minutes.
- 04
Add carrots, potatoes, and 3 cups water. Bring to a boil, then simmer 15 minutes.
- 05
Turn off heat. Add curry roux blocks and stir until dissolved. Simmer 5 more minutes until thick. Serve over rice.
- 520
- Calories
- 28g
- Protein
- 64g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
