Japanese Curry Chicken
Description
Golden Curry sauce mix, which is more savory than spicy, provides the ultimate umami flavor to this Japanese-inspired chicken recipe.
Ingredients
•
1 1/2 pounds skinless, boneless chicken breast, or more to taste
•
1 tablespoon olive oil, or as needed
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1 pinch salt and ground black pepper to taste
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5 1/3 cups water, divided
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1 (7 3/4 ounce) package curry sauce mix (such as S&B® Golden Curry®)
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1 (15 ounce) can peas, drained
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5 new potatoes, halved
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1 (8 ounce) package sliced cremini mushrooms
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2 medium carrots, chopped
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1 medium onion, chopped
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2 cups jasmine rice (such as Mahatma®)
Directions
1
Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the skillet, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
2
While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 minutes and 30 seconds; remove and stir until sauce mix is completely dissolved.
3
Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
4
Meanwhile, bring remaining 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5
Scoop rice into bowls and serve curry chicken on top.