A popular dish in Japan that is quick to make with ready made curry bricks. This is one of my favorite curry dishes. The delicious aroma of this curry is mouth-wateringly good. I used S&B Japanese curry roux blocks and they are so quick to make. It has a mild and sweet flavor that goes perfectly with rice. The air-fried chicken is delightfully crispy and tastes just like a take-out.
- 3 large chicken breasts
- 2.5 cups of rice
- 1 cup flour
- ½ cup corn starch
- 1 egg
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup vegetable oil
- 3 Japanese curry roux bricks
- 6 potatoes (cubed)
- 3 carrots (sliced)
- 1 onion (sliced)
- 1 mini cucumber
- 1 tbsp black sesame seeds
Wash and cook rice according to packaging directions.
In a large bowl beat an egg.
In a large plate combine flour, corn starch, salt, pepper, onion, and garlic powder.
Add vegetable oil into a bowl.
Dip each chicken breast in vegetable oil, then into the egg mixture and then then the flour mixture.
Air- fry 390F for 20- 25minutes depending on the size of chicken breasts.
Cut cooked chicken with a sharp knife.
In a large boil carrots and potato in approx. 3 cups water until tender.
Break curry roux into separate bricks and add onions.
Stir gently to mix the curry roux. Cook for about 5-10 minutes until curry roux has dissolved.
Add more water if the consistency is too thick.