Japanese curry rice: chicken and vegetables simmered into a thick, mild curry using store-bought roux blocks, ladled beside a mound of steamed rice. One of the most-cooked weeknight dinners in Japan.
Sauté the aromatics
Heat the oil in a pot and cook the onion, garlic, and ginger until the onion turns golden.
8 minBrown the chicken
Add the chicken and cook until the outside is no longer pink.
5 minAdd vegetables and water
Stir in the potato and carrot, pour in the water, and bring to a boil, skimming off the foam.
3 minSimmer the vegetables
Reduce the heat and simmer until the vegetables are tender.
20 minMelt in the roux
Turn off the heat, break the curry roux blocks into the pot, and stir until fully dissolved.
Simmer to thicken
Return the pot to low heat and simmer gently, stirring, until the curry turns glossy and thick.
Serve
Ladle the curry beside a mound of steamed rice.
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