Korean•comfort
Japanese Chicken Curry Rice
How to Make Japanese Chicken Curry Rice
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 onion (, cut into small cubes)
- 1/3 zucchini (, cut into small cubes)
- 1 potato (, cut into small cubes)
- 1/4 carrot (, cut into small cubes)
- 1/4 red capsicum (, cut into small cubes)
- 1/4 yellow capsicum (, cut into small cubes)
- 1 chicken breast (, cut into small cubes)
- 1 Tbsp olive oil
- 1 1/2 blocks Japanese curry
- 265 ml water
- 2 cups steamed rice
Instructions
- 1
Pre heat a wok and once it’s heated add the olive oil.
- 2
Put in all the vegetables (except capsicums) and stir it for about 3 minutes.
- 3
Add capsicums and the chicken. Stir it for about 2 minutes.
- 4
Add the water and boil until vegetables and chicken get soft (about 5 minutes).
- 5
Add the curry. Stir it around until it melts in.
- 6
Serve the rice on a plate and scopp out the curry on the top of the rice. Enjoy!