Chicken Curry Japanese by Amy + Jacky

bone-in chicken thigh, peanut oil, onion, carrots, russet potatoes, garlic, ginger, water, japanese curry roux, kosher salt and black pepper, worcestershire sauce, japanese soy sauce

Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min

– 2 pounds (907 g) bone-in chicken thighs or bone-in drumsticks
– 1 tablespoon (15 ml) peanut oil
– 2 (240 g) small onions (sliced)
– 2 (640 g) medium carrots (cut into chunks)
– 2 – 3 (725 g) russet potatoes (cut into chunks)
– 3 (9 g) garlic cloves, minced
– 1 (3 g) thin ginger slice, minced
– 1/2 cup (125 ml)cold water
– 4 – 6 cubesJapanese curry roux
– Kosher salt and black pepper to taste
– 1 tablespoon (15 ml) Worcestershire sauce
– 1 tablespoon (15 ml) Japanese soy sauce (not low sodium)

Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min

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