Name: Japanese curry chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: En
Ingredients: 2lbs chicken thighs; Olive oil; 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; Water; Cooked rice; Sliced scallions; Shaved radish; Pickled ginger; Quail eggs

Ingredients

2lbs chicken thighs
Olive oil
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
Water
Cooked rice
Sliced scallions
Shaved radish
Pickled ginger
Quail eggs

Preparation

Preparation20 min

Cook time45 min

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.