Thick Chicken Curry with Vegetables

Thick Chicken Curry with Vegetables

This is an easy curry dish, but its thick and rich flavor tastes like it has been simmered for several days. It's an addictive and delicious curry.
This dish brings out the rich texture of the vegetables.

Ingredients: 4 servings

◎Apple (remove the peel and core)
◎Consomme soup stock granules
1 tablespoon
600 ml
Chicken breast (skinless)
1 ~ 2
30 g
400 ml
Bay leaves
◆Japanese curry roux
1/2 box
◆Curry powder
1 tablespoon
1 tablespoon
◆Soy sauce
1 tablespoon
◆Japanese Worcestershire-style sauce
1 tablespoon


1. Add all ◎ ingredients in a pot (roughly chop the vegetables), and simmer for 15 minutes. Blend in a blender to make paste.
2. Heat margarine in the pot, and add the bite-sized chicken (refer to "Helpful Hints"). Lightly stir-fry the chicken, add Step 1, water, and bay leaves. Simmer for 10 minutes over low heat. Occasionally stir so that the mixture won't burn.
3. Turn off the heat, add the ◆ ingredients, and simmer a little bit.

Story Behind this Recipe

I created this dish because I wanted to eat curry, which brings out the delicious flavor and texture of the vegetables.