Ingredients
| Item |
Amt |
| oil |
1 tbsp |
| onion, sliced |
1 |
| carrots, sliced |
2 |
| potatoes, cubed |
2 |
| chicken thighs, cubed (optional) |
1 lb |
| broth |
4 cups |
| Japanese curry roux |
1 package |
| Rice |
to taste |
Method
1
SAUTÉSauté onion in oil 5 minutes; add carrots and potatoes 3 minutes.
2
ADDAdd chicken (optional) and broth; simmer 15 minutes until tender.
3
STIRStir in curry roux until melted; simmer 5 minutes until thick.
4
SERVEServe over rice.
Time
35 minutes
Serves
Serves 4
Level
Medium
Ingredients
-
1 tbsp
oil
-
1
onion, sliced
-
2
carrots, sliced
-
2
potatoes, cubed
-
1 lb
chicken thighs, cubed (optional)
-
4 cups
broth
-
1 package
Japanese curry roux
-
to taste
Rice
Method
- Sauté onion in oil 5 minutes; add carrots and potatoes 3 minutes.
- Add chicken (optional) and broth; simmer 15 minutes until tender.
- Stir in curry roux until melted; simmer 5 minutes until thick.
- Serve over rice.
Notes
Curries thicken as they cool; thin with a splash of broth if needed.
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