Name: Chicken Curry with Potato and Carrot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4–6 servings
Cuisine: Japanese
Ingredients: 450 g/16 oz chicken; 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp cornstarch; 2 tbsp sake; 2 tsp oil; 8 oz/225 g onion; 4 cloves of garlic; 2 slices of ginger; 8.9 oz/252 g potato; 3.2 oz/90 g carrot; 4 cup water; 3.8 oz/110 g Curry sauce Mix

Method

12 steps

Mince four cloves of garlic and two slices of ginger.
Cut half of an onion into small dice.
Peel and cut carrots and potatoes into bite-sized pieces.
Cut chicken into bite-sized pieces and marinate with salt, baking soda, cornstarch, sake, and a touch of oil.
Add oil to a hot pan over medium-high heat and pan fry the chicken until golden brown on both sides, then remove from pan.
Add diced onion to the pan and sauté until translucent and slightly brown.
Add minced garlic and ginger, sauté briefly.
Add carrots and potatoes, stir to mix evenly.
Add water, cover the pan, and bring to a boil.
Once boiling, add curry sauce mix and stir until dissolved.
Return the chicken to the pan, submerge in sauce.
Cover and cook on medium heat for 5-6 minutes until chicken is cooked through.

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Helpful tips

Marinate the chicken thoroughly for better flavor.
Ensure the curry sauce mix is fully dissolved before returning the chicken to the pan.
Cook on medium heat to prevent burning and ensure even cooking.