Japanese Chicken Curry

Ingredients

• 500 grams Chicken thighs
• 100 grams Japanese curry roux blocks
• 2 medium Onion
• 1 large Carrot
• 2 medium Potato
• 700 ml Water
• 1 tbsp Vegetable oil
• 0.5 cup Frozen peas(optional)

Instructions

1. 1

   Cut the chicken, onions, carrots, and potatoes into bite-sized pieces.

2. 2

   Heat oil in a large pot over medium heat and sauté the onions until translucent.

3. 3

   Add the chicken and cook until the surface changes color.

4. 4

   Add the carrots and potatoes, stirring to coat with oil.

5. 5

   Pour in the water and bring to a boil. Skim off any foam from the surface.

6. 6

   Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are tender.

7. 7

   Turn off the heat. Break the curry roux blocks into the pot and stir until completely dissolved.

8. 8

   Simmer on low heat for another 5 minutes until the sauce thickens.

9. 9

   Serve hot over steamed white rice.