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Rice and curry

Japanese Curry (日本カレー）

Preparation Time:

90 min

Difficulty:

Novice

Ingredients:

  • 2 cups of water
  • 2 medium potatoes, diced
  • 1 large carrot, sliced
  • 1 onion, chopped
  • 200g of chicken breast, diced
  • 2 tablespoons of vegetable oil
  • 3 tablespoons of Japanese curry powder
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar
  • Salt to taste
  • 2 bowls of steamed rice

Kitchen Tools Needed:

  • Pot
  • Knife
  • Cutting Board
  • Ladle
  • Measuring Cups

Instructions:

  • In a pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
  • Add the diced chicken breast to the pot and cook until browned.
  • Stir in the diced potatoes and sliced carrot, cooking for about 5 minutes.
  • Pour in 2 cups of water and bring to a boil.
  • Add the Japanese curry powder, soy sauce, and sugar to the pot. Stir well until fully dissolved.
  • Reduce the heat to low and allow the curry to simmer for about 30-40 minutes, or until the vegetables are tender.
  • Season with salt to taste and remove from heat.

Macros:

  • Total Calories: 640kcal
  • Carbs: 90g
  • Proteins: 40g
  • Fats: 20g

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