Japanese Style Curry Chicken日式咖喱鸡肉
This is the curry I like to use. It comes with 8 little cubes and I tend to use 4 at a time. It’s not hot actually, but you can buy mild instead just in case. Chicken can also be replaced by beef to make curry beef.
- ½ potato
- ½ lb chicken breast
Peel the potato. Mine was huge so you can use 2 if you feel it’s not enough. Cut the potatoes and chicken breast into little squares/pieces. Optional: adding carrots is also a good choice
- 2½ tbsp oil
Turn the stove on to high. Add oil to the wok. When it’s heated, fry the potato and chicken for a minute.
- 2 oz Golden Curry (Japanese curry mix)
Add cold water to the wok until the ingredients are just fully submerged. Add the curry cubes. Put the lid on and turn the stove to medium when the water starts to boil.
Stir the broth every so often because it’s very easy for the potatoes to get sticky to the bottom and get burnt. Take this chance to also make sure no chunks of curry are left.
Cook for around 20 minutes and remove the lid and keep it boiling for another 5 minutes or so until the broth is sticky. The meal should be done but you can let the water boil longer until the broth is as sticky as you want. The more sticky the broth is, the meal is a little more salty. I like to have a lot of broth because it’s super delicious with rice or nang bread. Bon appetite!