Shortcut Japanese Chicken Curry
We're trying something new with this community favorite that is somehow cozy and familiar even if you've never tasted Japanese curry before. To save time, the r
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at mealplans.cooksmarts.com.
Cooking tools:
- Dutch oven
- Pressure cooker
- Rice cooker
- Saucepan
- Stove
- Grater
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
Ingredients
- 1 Onions, medium, chopped
- 8 oz Carrots, chopped
- 2 cloves Garlic, chopped
- 1/2 inch Ginger, fresh, grated
- 1 lb Chicken breasts, boneless and skinless, cubed
- 1 Apples, any variety, grated
- 12 oz Potatoes, russet, peeled and chopped
- 2 stalks Green onions, chopped, green and white parts combined
- 1 Tbsp Oil, cooking
- 2 1/2 cups Stock, any type
- 1 box Japanese Curry Mix (3.2 oz / 92 g) (like Golden Curry Sauce Mix)
- 2 Tbsp Soy sauce, low-sodium
- 2 Tbsp Ketchup
- 1 1/2 cups Rice, uncooked white or brown
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