A delightful twist on the classic Japanese curry, featuring tender chicken and hearty vegetables in a rich, flavorful sauce.
Cut the chicken into bite-sized pieces.
Using boneless, skinless chicken makes this step easier and quicker.
Peel and chop the potatoes and carrots into bite-sized chunks. Dice the onion and mince the garlic.
Uniformly sized pieces ensure even cooking.
Heat the vegetable oil in a deep pan over medium heat. Add the chicken and cook until lightly browned.
Stir occasionally to prevent sticking.
Add the onions and garlic to the pan. Sauté until the onions are translucent.
This step enhances the flavor of the curry.
Add the potatoes and carrots to the pan. Stir and cook for 3 minutes.
Coating the vegetables in oil helps them cook evenly.
Pour in the water and bring to a boil. Reduce heat and simmer for 10 minutes.
Simmering softens the vegetables and melds the flavors.
Break the curry sauce mix into pieces and stir into the pan until dissolved. Add soy sauce for extra flavor.
Stir continuously to prevent lumps.
Serve the curry over steamed rice and enjoy.
Garnish with chopped parsley or pickled ginger for added flair.
