Chicken thighs with japanese curry

Inspired by all those YouTubers making japanese curry which I love. I guess it is popular in Japan. The curry sauce cubes can be purchased on most Asian sections of larger supermarket. Beware that they can be spicy.

philschin @psc0425

Saved

Edit recipe

See report

Add to folders

Add Cooksnap

Ingredients

30 minutes

2 to 4 servings

4 piecesboneless chicken thighs
1large carrot, skinned and sliced
1small onion, thinly sliced
3medium russet potatoes, cubed
2 cubesjapanese curry
2 clovesgarlic
TbspChinese dark soy

Saved

Steps

30 minutes

1

Marinade cubed chicken thighs with dark soy, salt, garlic powder for about 15 minutes.
2

Cube potatoes, slice carrots, and onions
3

Heat up pan to medium high heat, add tbsp of oil. Add garlic to brown.
4

Add chicken and stir fry chicken until browned. About 90 percent cooked. Remove from heat. Should be about 5 minutes or so.
5

Add onion, reduce heat to prevent burning the onions. Add oil if needed. Cook until transparent. Remove from heat.
6

Add carrots, add quarter cup of water into pan. Reglaze the pan. Cover and cook for about 4 minutes.
7

Add potato's, and curry cubes. Add 1 cup of water. Cover and bring to slow boil. Stir occasionally. Cook until potatoes are done.
8

Put chicken and onions back. Reduce heat. Cook until chicken is fully cooked.
9

Serve with white rice.