Japanese Curry Rice

Step 1

Heat the oil in a large pot over medium-high heat and cook the chicken thighs for 5 minutes until browned on all sides.

Step 2

Add the onion and cook for 3 minutes until softened.

Step 3

Add the carrots, potatoes, and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the vegetables are tender.

Step 4

In a small pan, melt the butter, stir in the flour and curry powder, and cook for 1 to 2 minutes to make a curry roux; whisk it into the simmering pot until the sauce thickens.

Step 5

Return to low heat and simmer for 5 more minutes, stirring occasionally, until the sauce thickens and the chicken reaches 165°F with no pink remaining.

Step 6

Serve the curry over the cooked white rice.