Super simple Japanese Curry Recipe
For the curry:
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 bay leaf
For the rice:
- 2 cups Japanese rice
- 2 1/2 cups water
1. Rinse the rice in a fine mesh strainer and drain. Add the rice and water to a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes. Turn off the heat and let the rice sit for 10 minutes before fluffing with a fork. (Or use the instant pot on manual for 40 minutes)
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the onion, carrot, and potato. Cook for 5-7 minutes, or until the vegetables start to soften. Add the garlic, curry powder, garam masala, tomato paste, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the chicken broth, bay leaf, and chicken back to the pot. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Serve the curry over the rice. Enjoy!