Japanese Curry with Rice
by Editorial Staff
Japanese curry with rice is a very interesting and tasty dish. The dish is best for dinner, but can also be served for lunch.
Cook: 1 hour
Servings: 3-4
Ingredients
- Curry Blend – To Taste (1 Tbsp Curry Powder, 2 Tbsp Ketchup, 3 Tbsp Tonkatsu Sauce)
- Onion – 1 Piece
- Carrots – 2 Pieces
- Potatoes – 2 Pieces
- Chicken meat – 400 grams
- Sweet apple – 1/2 Piece
- Water – 4 Glasses
- Cube “Knorr” – 1 Piece (prepare broth)
- Salt – 1 To taste
- Pepper – 1 To taste
- Rice – 1 To taste (cooked)
Directions
- Chop the onion finely and sauté over low heat for 20 minutes.
- Cut the chicken into cubes. We also chop the carrots.
- Add meat to the onion and continue cooking until golden brown. Then add the carrots and cook for a few more minutes.
- Pour in broth and water and bring to a boil over medium heat.
- Cook for another 10 minutes, skimming off the foam. Add the diced potatoes.
- Rub half of the apple and add to the broth.
- Continue cooking until the meat and potatoes are cooked through. Finally, season the dish with the curry mixture.
- Mix thoroughly.
- Serve the dish with rice garnish.
Bon Appetit!
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