Main course · Japanese

Mild Japanese Chicken Curry Rice

Name: Mild Japanese Chicken Curry Rice
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g chicken thigh fillets, diced; 2 onion, sliced; 2 carrots, sliced into rounds; 2 potato, peeled and diced; 2 tbsp mild curry powder; 2 tbsp plain flour; 600 ml chicken stock; 1 tbsp soy sauce; 1 tsp honey; 300 g sushi rice

40 min Serves 4 ~561 kcal/serving ~£7.60 (£1.90/serving) Dairy-freeKid-friendly

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Ingredients

500 g chicken thigh fillets, diced
2 onion, sliced
2 carrots, sliced into rounds
2 potato, peeled and diced
2 tbsp mild curry powder
2 tbsp plain flour
600 ml chicken stock
1 tbsp soy sauce
1 tsp honey
300 g sushi rice

Nutrition (per serving)

Calories: 561 kcal
Protein: 34.2 g
Carbohydrate: 86.6 g
of which sugars: 9 g
Fat: 7 g
of which saturates: 1.7 g
Fibre: 6.4 g
Salt: 2.08 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Cook the sushi rice according to the pack and keep warm.
2
Heat a little oil in a large pan over a medium-high heat and brown the chicken thigh pieces for 4-5 minutes. Lift out onto a plate.
3
Add the onion to the pan and cook for 5 minutes until soft, then stir in the curry powder and plain flour and cook for 1 minute to make a loose roux.
4
Gradually whisk in the chicken stock, scraping up the flour from the bottom of the pan, then return the chicken to the pan with the carrots and potato.
5
Bring to a simmer, cover and cook for 20-25 minutes, stirring occasionally, until the chicken has no pink remaining and the vegetables are tender.
6
Stir in the soy sauce and honey and simmer uncovered for 5 minutes more until the sauce has thickened to a gravy.
7
Spoon the curry over bowls of the rice to serve.

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