A Japanese home curry of chicken and vegetables simmered into a thick roux, then spooned over rice while still steaming.
20 min prep 35 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken, potatoes, carrots, and onion into even bite-size pieces.
Sear the chicken in a pot over medium heat for 5 minutes.
Add the vegetables and saute for 7 minutes, keeping the heat at medium so the onion does not burn.
Add water and cook for 20 minutes until the vegetables are tender.
Lower the heat, add the curry roux, and stir for 5 minutes until dissolved.
Rest the curry for 5 minutes and serve over hot rice.
💡 Tip: Add the curry roux after lowering the heat; over high heat it can stick to the bottom.
🍽️ Serving suggestion: Serve the curry over hot Japanese rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~460
kcal calories
22
g protein
54
g carbs
17
g fat
3.3g
Sugar
3.1g
Fiber
134.5mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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