Japanese curry chicken

Main Dish
6 servings
20 min
45 min
Very Easy


Number of serving: 6
2lbs chicken thighs

2 carrots, sliced

1 large onion, quartered

3 garlic cloves, chopped

2 celery stalks, sliced

1 bay leaf

4 cubes of S&B solid curry bar, grated


Cooked rice

Sliced scallions

Shaved radish

Pickled ginger

Quail eggs


  • Brown the chicken thighs in about 2 tablespoons of olive oil. Remove and set aside. Remove all but 2 tablespoons of oil from the pan and cook the carrots, onion, garlic, celery and bay leaf until the onion has wilted. Grate the curry bar into the vegetables and cook for 1-2 minutes.

    In a large stock pot, combine the vegetable/curry mixture with the chicken and add water, just to cover. Bring to a boil and allow to simmer for 45 minutes. Serve with rice, scallions, radish, ginger and quail eggs.


Japanese Curry Chicken, photo 1
Japanese Curry Chicken, photo 2




I like it it is easy to cook

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