Japanese Long Onion Chicken Curry
Easy to make with rich flavor.
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中文
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Estimated Time
- Preparing 10 min
- Cooking 15 min
Nutritions / Serving
-
Energy603 kCal
-
Carbs61 g
-
Protein44 g
-
Fat22 g
Serves 2.
Ingredients
- Skinless Chicken Thigh 400 g
- Long Onion 200 g
- Salt 0.25 tsp
- Black Pepper 2 g
- Cooking Oil 8 g
- Japanese Curry Cube 25 g
- Cooked Rice 340 g
- Water 250 g
Trim excess fat from the skinless chicken thighs and cut into roughly 3 cm cubes. Sprinkle with 1/4 tsp salt and 2 g black pepper, and mix well by hand.
Trim the long onion and slice the white part diagonally into thin pieces.
Heat a pan over medium-high heat, add 5 g oil. Once hot, add the chicken and spread it evenly in the pan. Sear for about 2 minutes until the bottom is golden brown.
Flip the chicken and sear the other side for 1–2 minutes until golden brown. Remove and set aside.
Add another 3 g oil to the pan. Lower to medium heat and add all the sliced long onion. Spread evenly and sear for 2 minutes until the bottom is slightly charred.
Continue to sear the onions for 1 more minute, give a light stir, then add about 25 g Japanese curry cube.
Pour in 250 g water and gently stir to help the curry cube dissolve.
Once fully dissolved, return the chicken to the pan. Cover and simmer over medium-low heat for about 5 minutes, until the chicken is fully cooked.
Serve over cooked rice and enjoy.
Discussion
Trimming visible fat from the chicken thighs helps reduce calories.
There’s no need to marinate the chicken—just mix with a bit of salt and pepper after cutting.
Using a nonstick pan significantly reduces the amount of oil needed and prevents sticking.
Letting the chicken sear undisturbed helps prevent excess moisture release and keeps it juicy and flavorful.
Slightly browning the long onion enhances its sweetness and flavor.
Brown rice or mixed grain rice are great alternatives for a more textured and healthier option.