Japanese-Style Chicken Curry Bowls
with Green Onion Rice- Soy
- Wheat
- Sulphites
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree nuts
- Gluten
- May contain traces of allergens
- Soy
- Triticale
- Wheat
- Crustaceans
- Egg
- Fish
Our DIY curry roux brings rich and classic flavours of a Japanese Kare Raisu. There's a silkiness to this sauce that you'll love on rotation at your supper table! Ingredients: Chicken thighs • Carrots • Jasmine rice • Yellow onion • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Ingredients
280 g
Chicken Thighs
1 unit(s)
Green Onion
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
20 g
Gravy Spice Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten, May contain traces of allergens, Soy, Wheat)
6 g
Dal Spice Blend
(Contains: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts, May contain traces of allergens)
1 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
¾ cup
Jasmine Rice
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
0.26 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- Thinly slice green onion.
- Pat chicken dry with paper towels. On a separate cutting board, cut chicken into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add chicken. (NOTE: Don't overcrowd the pan. Sear chicken in batches, if needed.) Cook for 3-5 min, tossing occasionally, until golden. (NOTE: Chicken will finish cooking in step 5.)
- Remove from heat, then transfer chicken to a plate.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions and carrots. Cook for 3-4 min, stirring often, until veggies are almost tender.
- Sprinkle Dal Spice Blend and Gravy Spice Blend over veggies. Cook for 1 min, stirring often, until fragrant and veggies are coated.
- Add 1 1/4 cups (2 cups) water and soy sauce. Bring to a simmer.
- Return chicken to pan, then reduce heat to medium-low. Cook for 4-6 min, stirring often, until curry thickens and chicken is cooked through.**
- Season with salt and pepper, if you like. (TIP: If you prefer a lighter curry, add more water, 2 tbsp at a time.)
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls, then push to one side of the bowl. Add curry to the other side of the bowl.
- Sprinkle remaining green onions over top.
