Chicken Curry with Rice
Quelle: japan.recipetineats.com
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Dieses Rezept wird in einer Übersetzung angezeigt. Originalsprache: English.
Zutaten
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- Chicken Cutlets 4
- fukujinzuke 4 EL
- gekochter Reis 4 cups
- House Vermont Curry (Mild) 0.5 packet
- Karotte 100 g
- Öl 1 EL
- potato 250 g
- Wasser 800 ml
- Zwiebel 400 g
Sauté
until the onion becomes translucent and edges start getting slightly burnt
⏱️ 3 min
Stir
until the surface of the vegetables starts getting cooked
⏱️ 2 min
Add
Boil
until the vegetables are nearly cooked through
⏱️ 7 min
Add
break the curry roux cake into small blocks and stir gently to blend
Cook
on low heat with lid, until the curry roux is completely dissolved, stirring occasionally
⏱️ 10 min
Adjust consistency
should be like béchamel sauce, add water if too thick or cook without lid if too thin
Plate
place rice on one side of plate, lean chicken cutlets on rice, pour curry next to chicken, put fukujinzuke on the side
boiling mixture
Karotte
100 g
chicken curry dish
finished curry
House Vermont Curry (Mild)
0.5 packet
mixed vegetables
Zwiebel
400 g
potato
250 g
sauteed onion
Wasser
800 ml
Öl
1 EL
Heat
⏱️ 2 min
gekochter Reis
4 cups
Chicken Cutlets
4
fukujinzuke
4 EL
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