Japanese Curry and Rice Recipe
Daily Value: 23%
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||45µg||11%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
My mother always likes to say this is the first thing she ever made that was so good, my sister and I literally licked our plates clean. Luckily, this curry and rice dish is an easy save on busy nights, and one pot will last a family at least two days.
- 6 cups water
- 4 russet potatoes
- 3 large carrots
- 6 cubes Japanese curry
- 1 1/2 pounds boneless chicken thigh or chicken breast
- Boiled white rice, for serving
Boil the water in a large pot. Meanwhile, peel and cut the potatoes into large, 1-inch chunks. Peel and cut carrots into 1-inch pieces.
Once the water comes to a roiling boil, add potatoes and boil for 10 minutes. Then add carrots and boil until soft.
Drop the curry cubes into the boiling water and mix until it all dissolves. Taste and add more cubes if you want more flavor.
Cut the chicken into bite-sized pieces. Drop into the boiling curry and stir; bring to a boil, making sure that the chicken is cooked through, at least 5 minutes. Serve over white rice (or, on bread).
Recipe DetailsServings: 6
Total time: 40 minutes
Special Designations: Kid-friendly