Simple Way to Make Quick Chicken thighs with japanese curry

Hey everyone, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Homemade Chicken thighs with japanese curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken thighs with japanese curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken thighs with japanese curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken thighs with japanese curry is 2 to 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken thighs with japanese curry estimated approx 30 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Chicken thighs with japanese curry using 7 ingredients and 9 steps. Here is how you cook that.

Inspired by all those YouTubers making japanese curry which I love. I guess it is popular in Japan. The curry sauce cubes can be purchased on most Asian sections of larger supermarket. Beware that they can be spicy.

Ingredients and spices that need to be Take to make Chicken thighs with japanese curry:

1. 4 pieces boneless chicken thighs
2. 1 large carrot, skinned and sliced
3. 1 small onion, thinly sliced
4. 3 medium russet potatoes, cubed
5. 2 cubes japanese curry
6. 2 cloves garlic
7. Tbsp Chinese dark soy

Steps to make to make Chicken thighs with japanese curry

1. Marinade cubed chicken thighs with dark soy, salt, garlic powder for about 15 minutes.
2. Cube potatoes, slice carrots, and onions
3. Heat up pan to medium high heat, add tbsp of oil. Add garlic to brown.
4. Add chicken and stir fry chicken until browned. About 90 percent cooked. Remove from heat. Should be about 5 minutes or so.
5. Add onion, reduce heat to prevent burning the onions. Add oil if needed. Cook until transparent. Remove from heat.
6. Add carrots, add quarter cup of water into pan. Reglaze the pan. Cover and cook for about 4 minutes.
7. Add potato's, and curry cubes. Add 1 cup of water. Cover and bring to slow boil. Stir occasionally. Cook until potatoes are done.
8. Put chicken and onions back. Reduce heat. Cook until chicken is fully cooked.
9. Serve with white rice.

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