Japanese Chicken Curry

Ingredients 15

• Chicken (boneless) 鸡肉to taste
• Curry roux blocks 咖喱块50–100 g
• Milk 牛奶to taste
• Potatoes 土豆1–2 个
• Carrot 胡萝卜to taste
• Onion 洋葱to taste
• Broccoli 西兰花to taste
• Shaoxing cooking wine 料酒to taste
• Light soy sauce 生抽to taste
• Spring onion 葱to taste
• Ginger 姜to taste
• Salt 盐to taste
• Cornstarch 淀粉to taste
• Cooking oil 油to taste
• Water 水to taste

Steps 8

1. 1
   Step 1

   Cut the chicken into small pieces. Mix with 1 spoon cooking wine, 2 spoons soy sauce, a little spring onion, ginger and salt, then the cornstarch, and leave for about 20 minutes.

   鸡肉切小块，加1勺料酒、2勺生抽、少许葱姜和盐，再抓入淀粉，放20分钟左右入味。

2. 2
   Step 2

   Cut the potatoes into large chunks and the carrot a little smaller. Keep the potatoes in water until you use them.

   土豆切大块，胡萝卜切得比土豆小一点。切好的土豆先泡在水里。

3. 3
   Step 3

   Fry the potato and carrot in a little oil until the potato is golden on the outside. Take them out.

   锅里放少许油，把土豆和胡萝卜煎炒到土豆表面金黄，盛出。

4. 4
   Step 4

   Fry the sliced onion in a little oil on low heat until sweet and soft; watch that it does not burn. Add the chicken and fry until it changes colour.

   锅里留少许油，小火把洋葱丝炒软出甜味，注意别炒糊。再放鸡肉炒到变色。

5. 5
   Step 5

   Put the potato and carrot back in. Pour in cold water to just cover everything, cover and bring to the boil.

   把土豆和胡萝卜倒回锅里，加凉水刚好没过食材，盖上盖子烧开。

6. 6
   Step 6

   While it heats, break the curry blocks into small pieces. When the water boils, turn the heat to low and stir them in.

   等水开时把咖喱块掰成小块。水开后转小火，放入咖喱块搅开。

7. 7
   Step 7

   Simmer on low heat for about 10 minutes, stirring often because it sticks easily. It is ready when a potato feels soft and floury.

   小火煮10分钟左右，要常常搅动以免粘锅。戳一下土豆，变面了就好了。

8. 8
   Step 8

   Turn the heat up and stir in about 80 ml milk to thicken and enrich the sauce. Leave plenty of sauce and serve over rice, with blanched broccoli if you like.

   转大火，倒入约80毫升牛奶，让汤汁更浓。汤汁多留一些，浇在米饭上，可以配烫熟的西兰花。