Delicious Chicken Breast Curry Rice Bowl
A simple recipe for a wholesome chicken breast curry rice bowl.
I’ve made a subtly flavored, savory, and deeply satisfying curry using chicken breast. I think curry rice bowls are a fantastic one-dish meal option. This recipe offers a comforting and flavorful experience, perfect for a quick yet hearty meal.
Main Ingredients- 2 chicken breasts (approx. 300-400g)
- 2 potatoes (medium size, approx. 500g)
- 2 onions (medium size, approx. 300g)
- 1/2 carrot (approx. 150g)
- 5 cloves garlic
- 1 Tbsp cooking wine or mirin
- 1 pack firm curry roux
- 1 Tbsp butter
- 3-4 cups water (approx. 600-800ml)
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for your curry rice bowl. It’s a good idea to rinse the chicken breasts under cold water.
Step 2
Peel the potatoes, onions, and carrot, then dice them into roughly the same size (about 1.5-2cm cubes) as the chicken breast. Slice the garlic thinly.
Step 3
Melt 1 Tbsp of butter in a heated frying pan. It’s best to keep the heat on medium-low to prevent the butter from burning.
Step 4
Once the butter is melted, add the sliced garlic and sauté until fragrant. As the garlic aroma fills the pan, add the diced onions and cook until they become translucent.
Step 5
When the onions are halfway translucent, add the diced chicken breast. To help remove any unwanted odors, add 1 Tbsp of cooking wine or mirin along with the chicken and stir-fry.
Step 6
Sauté the chicken breast until the surface is cooked through and no longer pink. This step helps to seal in the juices, making the chicken more tender. If you don’t have cooking wine or mirin, you can use sake or any other cooking liquor.
Step 7
Once the chicken is partially cooked, add the diced potatoes and carrots and stir-fry them together with the chicken. Lightly sautéing the vegetables can bring out their natural sweetness.
Step 8
After lightly stir-frying the vegetables, pour in 3-4 cups of water (about 600-800ml). Ensure there’s enough water for the potatoes to cook through completely. Cover the pan and simmer over medium heat until the potatoes are very tender. You should be able to easily pierce them with a fork.
Step 9
Check that the potatoes and carrots are fully cooked. Reduce the heat to low, then break the firm curry roux into pieces and add them to the pot. Stir continuously with a spatula or ladle to dissolve the curry, ensuring there are no lumps.
Step 10
Continue to simmer gently on low heat, stirring constantly, until the curry roux is completely dissolved and the sauce has a smooth, consistent texture. Once it reaches your desired consistency, turn off the heat, serve over warm rice, and enjoy!
