Comforting Japanese Chicken Curry with Seasonal Quebec Vegetables
Experience the cozy flavors of fall with this Japanese Chicken Curry, loaded with fresh, seasonal Quebec vegetables. Tender chunks of chicken and hearty autumn vegetables simmer in a rich, savory curry sauce, melting into a smooth and comforting gravy.
The Taste of Autumn Joy @ Montreal
10/29/2024
Servings: 6 portions
INGREDIENTS
1 red onion, chopped (200g)
650g chicken breast, cut into 3cm pieces
200g carrot, cut into 1cm pieces
200g cauliflower, cut into small pieces
200g leek, cut into 3cm pieces
450g butternut squash, cut into 3cm pieces
2 1/2 cups water (650ml)
1/2 pack of Japanese curry (about 100g), cut into small pieces
2 tablespoons vegetable oil
INSTRUCTIONS
1. Heat a skillet over medium heat and add the vegetable oil. Add the chopped onion and stir-fry for 2-3 minutes until fragrant and lightly golden.
2. Add the carrot and stir-fry for 1-2 minutes, then add the chicken and cook for about 3 minutes until the meat turns white.
3. Pour in the water and bring it to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the ingredients are tender.
4. Add the butternut squash, cauliflower, and leek, and cook for an additional 5 minutes.
5. Add the Japanese curry pieces to the skillet and gently stir until the curry has completely melted.
Simmer for another 5 minutes, stirring constantly, until the ingredients are well combined and the sauce becomes a thick gravy.
6. Serve hot over rice, with the curry sauce on top. Garnish with fresh herbs if desired.
The tender chicken, hearty vegetables, and silky curry sauce combine perfectly, filling every bite with a cozy warmth and aromatic flavor.