Japanese Curry
Ingredients
- 1 1/2-2 lb chicken thighs (or any other part you
- 1/2 tsp salt
- 1/4 tsp Black Pepper ground
- 1 medium size onion chopped
- 1/8 tsp Chili Cayenne powder
- 3 tbsp olive oil
- 1 tsp corn starch
- 2 large carrots cut
- 1/2 cup water
- 1 large potato cut into cubes
- 1 cup chicken broth
- 1 tbsp Japanese Curry
Instructions
- In a medium size skillet over medium high heat add olive oil and sauté onion for about 10 minutes until almost golden brown.
- Add the following spices: curry black pepper, salt, and chili cayenne; mix well.
- Add carrots and potatoes; mix.
- Add chicken and sauté all ingredients for about 5 minutes.
- Add chicken broth, lower the heat to medium, and cover the skillet.
- Cook for approximately 45 minutes then uncover the skillet and let some of the liquid evaporate for about 6 minutes.
- Meanwhile, mix in a small container 1 tsp of corn starch and 1/2 cup of cold water. Mix well until it dissolves and add to the curry dish.
- Mix well and cook for another 8 minutes until sauce is thickened.
- Serve over rice.