Directions
- 1Cut chicken thighs into small pieces.
- 2Cook rice in a rice cooker.
- 3Sear chicken in algae oil and remove from pan.
- 4Slice onions.
- 5Mince ginger and garlic.
- 6Cut potatoes and carrots into 1/2” pieces.
- 7Cook onion, garlic, and ginger in remaining fat until browned and aromatic.
- 8Add carrots, potatoes, and chicken stock to the pan.
- 9Cover and simmer for 25 minutes.
- 10Add curry roux, stir.
- 11Add the seared chicken, soy sauce, and Worcestershire sauce.
- 12Cover and simmer for 10 more minutes.
- 13Add sliced scallions and stir.
- 14Serve over white rice.
Ingredients
- 1 lb chicken thighs
- 1 Tbsp algae cooking club oil
- 1 white onion
- 1 Tbsp minced ginger
- 1 clove minced garlic
- 1 lb yellow potatoes
- 3 carrots
- 3 cups chicken stock
- 1 pack Golden Curry Japanese Curry Mix
- 1 Tbsp soy sauce
- 0.5 Tbsp Worcestershire sauce
- 4 scallions
- 1 serving white rice
Equipment
rice cookerknifecutting boardLe Creuset pan
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