Curry was first introduced to Japan during the Meiji Restoration from Britain. With modifications to the local taste of Japanese cuisine since the 19th century, it is now one of the most popular dishes in Japan for all ages. This dish uses authentic curry paste with red Japanese ginger pickle on top, as well as the combination of premium Japanese white rice and all the ingredients to make this more of a stew style meal appetizing. You will not regret trying this out!
A. Chicken Thighs 1 lb | Our chicken is 100% All-Natural with no growth hormone or steroid |
B. White Onion 1 Cup + Ginger 1/4 Cup
C. Carrots 1 Cup
1 Cup of Rice ( How to Cook Rice )
Spice and Sauces (Well organized and combined in containers No.1 – No.5):
- Vegetable Oil
- Curry Paste
- Rice Vinegar
- Milk (Optional)
Step by Step Recipe
1. Sauté Spices and Cook Chicken: In a large skillet, heat the vegetable oil from the container (No.1) for 1-2 min until hot, then add the cubed white onion and sliced ginger (B) for 2 minutes or until fragrant. Add the cubed chicken (A) to the pan. Cook and stir for 3 minutes or until half way cooked.
2. Add Sauces: Add the container (No.2) to the pan and stir for 1 minute. Then add the container (No.3) and keep stirring for another 2 minute until everything is well mixed. Then add just enough water to the pan to barely submerge all the ingredients. Cook on high heat until boiling.
3. Add Ingredients: Add the cubed carrots (C) and potatoes (D). Then cover with lid, reduce to medium heat and keep boiling for another 20 minutes.
4. Finish the Dish: Open the lid and turn the heat to high. Add container (No.4) and cook for another 6-10 minutes and keep stirring frequently until the juice is thickened and reduced to only submerge ½ of the ingredients. Optional: Add container (No.5) and then wait for another 3 minutes. Turn off the heat. Serve with rice and enjoy!