This curry chicken with steamed rice is my own take on a Japanese classic — slow-cooked with tender chicken and potatoes for a rich, soul-warming sauce. Simple ingredients, big comfort, one bowl at a time.
Prepare chicken thighs or breast, cut into small pieces and set aside. Prepare the steam rice too
Peel the potatoes and cut into equal-sized chunks, set aside
💡 You can also add carrot here
Add butter or sunflower oil, pan-fry the chicken until golden brown — keep on medium heat to avoid burning
Once the chicken is golden, add the potato chunks and continue stir-frying on high heat for 2 minutes
Add hot water to just cover the potatoes and chicken, wait for it to boil then reduce to medium heat, cover and simmer for 15 minutes
After 15 minutes, add the Japanese curry roux blocks and stir well — wait for them to melt slowly, you'll start to smell the aroma and the colour will become even; once most of the water has reduced and a little sauce remains, turn off the heat
Place the finished curry chicken on top of the steamed rice and serve!
Save it to your cookbook, get more recipes, an ingredient guide and shopping help — all in the free MyPetitWok app.
Get the free app