Japanese Curry (日式咖哩飯)

English

Ingredients

Curry

  • 1 1/2 cups water
  • 1 tbsp olive oil
  • 3/4 lbs boneless chicken thighs
  • 1/8 tsp salt
  • 2 blocks curry mix
  • 1 whole cubed potato optional, not low carb
  • 1 whole chopped carrot optional, not low carb
  • 1/4 cup sliced onion optional, not low carb
  • 1/4 cup grated apple optional, not low carb

Cauliflower Rice

  • 1 tbsp olive oil
  • 3 cups cauliflower rice or rice of choice

Instructions

  1. Gather all the ingredients.
  2. In a stove top pot or dutch oven pot, boil water.
  3. Meanwhile, cut chicken into bite-size cube pieces.
  4. Heat olive oil in a fry pan.
  5. Once the oil is heated and starts to lightly smoke, reduce heat medium and place chicken in fry pan. Sprinkle some salt in and cook for 5-7 minutes stirring frequently until chicken turns golden brown.
  6. Once the chicken is cooked, add into the boiling water from step 2) along with 2 blocks of curry mix and optional potatoes, carrots, and onions.  Stir blocks until they are fully dissolved, bring to a soft boil (medium-low heat) and reduce for 10-15 minutes until thickened.  Add in optional secret ingredient like grated apple after curry is thickened.  Note – occasionally give the curry a stir to prevent burning at the bottom of the stove top pot.
  7. In a separate large fry pan, heat 1 tbsp of olive oil on medium-high heat and add cauliflower rice. Cook for 3-5 minutes stirring frequently or until desired tenderness. Note – skip this step if you are using traditional steamed rice and serve directly onto a serving plate.
  8. Transfer cooked cauliflower rice/rice of choice onto serving plates and pour curry on top.

中文

食材

咖哩

  • 1 1/2 杯水
  • 1 湯匙橄欖油
  • 3/4 磅無骨雞腿肉
  • 1/8 茶匙鹽
  • 2 塊咖哩塊
  • 1 個土豆（可選，不適合低碳水化合物飲食），切丁
  • 1 個紅蘿蔔（可選，不適合低碳水化合物飲食），切片
  • 1/4 杯切片洋蔥（可選，不適合低碳水化合物飲食）
  • 1/4 杯磨碎的蘋果（可選，不適合低碳水化合物飲食）

花椰菜飯

  • 1 湯匙橄欖油
  • 3 杯花椰菜米（或選擇的米飯）

烹飪步驟

  1. 收集所有的食材。
  2. 在爐頂鍋或荷蘭烤箱中煮沸水。
  3. 同時，將雞肉切成一口大小的塊。
  4. 在平底鍋中加熱橄欖油。
  5. 一旦油變熱並開始輕微冒煙，將火候降至中火，將雞肉放入平底鍋中。撒上一些鹽，翻炒5-7分鐘，經常攪拌，直到雞肉變成金黃色。
  6. 一旦雞肉煮熟，將其與2塊咖哩塊和可選的土豆、紅蘿蔔和洋蔥一起加入步驟2）中的沸水中。攪拌直到咖哩塊完全溶解，轉中小火，煮沸10-15分鐘，直到變稠。在咖哩變稠後，添加可選的秘密成分，如磨碎的蘋果。注意-偶爾攪拌咖哩，以防止在爐頂鍋底部燒焦。
  7. 在另一個大平底鍋中，用1湯匙橄欖油中火加熱，加入花椰菜米。翻炒3-5分鐘，經常攪拌，直到達到所需的嫩度。注意-如果您使用傳統蒸煮的米飯，則可以跳過此步驟，直接上碟。
  8. 把煮熟的花椰菜米/所選的米飯轉移到碟子上，倒入咖哩。

Source: lowcarbingasian.com