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Japanese Chicken Curry


25 minit


3 orang


  • 80ml KARA Coconut Cream
  • 250g skinless chicken breast
  • 150g carrots
  • 1 medium size onion
  • 100g potatoes
  • 4 cloves of garlic
  • 100ml coconut oil
  • 450ml water
  • 2 cubes of Japanese curry roux
  • 1 serving steamed rice
  • 1 fried egg

Japanese Chicken Curry

  • Heat the oil over medium heat and add the garlic and onion, sauté until they become translucent and tender.
  • Add the carrots, potatoes, and water. The broth should barely cover the ingredients. Cook on medium-low heat for 15 minutes.
  • Add the chicken and cook, stirring frequently, until it's no longer pink on the outside.
  • Put 1-2 cubes of curry roux, slowly let it dissolve. Stir frequently until the curry becomes thick, about 5-10 minutes.
  • Add KARA Coconut Cream and stir into the curry to incorporate.
  • Serve the curry with steamed rice and fried egg. Garnish with fresh cilantro and chili. Enjoy!