Japanese Chicken Curry | Foodporn

Name: Japanese Chicken Curry | Foodporn
Ingredients: Chicken thighs, boneless and skinless, 600g (approximately 1.3 pounds); Potatoes, medium-sized, 2 (about 300g or 10.6 ounces total); Carrots, medium-sized, 2 (about 200g or 7 ounces total); Sweet onion, large, 1 (about 200g or 7 ounces); Butter, 2 tablespoons (about 28g or 1 ounce); All-purpose flour, 4 tablespoons (about 32g or 1.1 ounces); Curry powder, 2 tablespoons (about 16g or 0.56 ounces); Garam masala, 1 tablespoon (about 8g or 0.28 ounces); Water, 4 cups (about 950ml or 32 ounces); Steamed Japanese short-grain rice, 4 cups cooked (about 920g or 32.5 ounces uncooked); Fukujinzuke relish, for serving; Salt, 1 teaspoon (about 5g or 0.18 ounces); Black pepper, Â½ teaspoon (about 2g or 0.07 ounces)

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Japanese Chicken Curry is a comforting stew with tender chicken, sweet vegetables, and a rich sauce served over rice—spiced perfection in a bowl!

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Ingredients

Chicken thighs, boneless and skinless, 600g (approximately 1.3 pounds)
Potatoes, medium-sized, 2 (about 300g or 10.6 ounces total)
Carrots, medium-sized, 2 (about 200g or 7 ounces total)
Sweet onion, large, 1 (about 200g or 7 ounces)
Butter, 2 tablespoons (about 28g or 1 ounce)
All-purpose flour, 4 tablespoons (about 32g or 1.1 ounces)
Curry powder, 2 tablespoons (about 16g or 0.56 ounces)
Garam masala, 1 tablespoon (about 8g or 0.28 ounces)
Water, 4 cups (about 950ml or 32 ounces)
Steamed Japanese short-grain rice, 4 cups cooked (about 920g or 32.5 ounces uncooked)
Fukujinzuke relish, for serving
Salt, 1 teaspoon (about 5g or 0.18 ounces)
Black pepper, Â½ teaspoon (about 2g or 0.07 ounces)