Japanese Curry Rice (Kare Raisu)

Ingredients

• about 450 g Chicken thighs
• 1 large Onion, chopped
• 2 medium Carrots, chopped
• 2 medium Potatoes, chopped
• 4 cubes Gluten-free curry roux
• 4 cups Water
• 1 tbsp Vegetable oil
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 1 tbsp of vegetable oil and let it heat for about 30 seconds until it shimmers. Add the about 450 g of chicken thighs and cook, turning occasionally, until browned on all sides, about 5-7 minutes.
2. 2Add the 1 large onion, chopped; the 2 medium carrots, chopped; and the 2 medium potatoes, chopped, to the pot with the chicken. Stir everything together and cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
3. 3Pour the 4 cups of water into the pot. Increase the heat to high and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the carrots and potatoes are tender when poked with a fork.
4. 4Remove the lid from the pot. Break the 4 cubes of gluten-free curry roux into the simmering liquid. Stir continuously with a whisk or spoon for 2-3 minutes, ensuring all the roux cubes dissolve completely into the sauce. Once dissolved, continue to simmer, uncovered, for another 10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
5. 5Serve the thickened curry generously over the 4 cups of cooked rice.

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