Japanese Chicken Curry

Created by: Test-admin

A simple curry recipe.

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Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 6

Yield: 4

  • Low-fat
  • Japanese
  • Main Course

Ingredients

  • 1.5 pounds Chicken Breast
  • 0.5 pound Russet Potatoes, chopped
  • 1.5 cups White rice, dry
  • 2 Long Carrots, diced
  • 0.5 Small White Onion, sliced
  • 3 cups Water
  • 3.2 ounces Pack S&B Golden Curry mix
  • 2 tablespoons Cooking Oil
  • 0.5 tablespoon Garlic Powder
  • 0.5 tablespoon Onion Powder

Directions

  1. Start by cooking your rice using your preferred method.
  2. Season your chopped chicken with 1/2 Tbsp garlic powder, 1/2 Tbsp onion powder, mix well and set aside.
  3. Heat a large skillet over medium-high heat and add in 2 Tbsp of cooking oil. Once your oil is hot, add in your seasoned chicken and cook for 3-4 minutes on each side, then add in your sliced onions and cook for an additional 1-2 minutes.
  4. Once your onions are translucent, add in your carrots and potatoes. Mix everything together then add 3 cups of water.
  5. Bring to a boil, reduce the heat, cover, and let it simmer for about 15 minutes, or until your veggies are tender and your chicken is cooked through.
  6. When everything is cooked through, break up your curry seasoning block and add that in. Mix constantly until the curry is completely disolved.
  7. Let it continue to simmer uncovered for about 5 minutes, give it a taste, and add salt and pepper to preference.
  8. Serve over your rice.