Japanese chicken curry
Adapted from yuuuma
用料
| Chicken breast (a breast and two tenders) | 0.5 lbs |
| Onion | 1 |
| Potatoes | 2 |
| Cello carrots | 2 |
| Vermont curry medium spicy with apple and honey | Half box (6 servings) |
| Dried mango | Optional |
Japanese chicken curry的做法
Prep: julienne carrots and potatoes. Cube chicken . Slice onion
Sauté onion till transparent
Add chicken and sauté till almost done
Add in carrots and potatoes. Add 800ml (around 3.38 cups water) and stay on mid heat to boil
Remove the foam on top of the broth. Turn to low heat for 15 mins
Remove foams and turn off heat. Add in curry cubes to mix well
Turn on low heat for 10 mins till it thickens to your liking.
