Savory Veggie-Filled Curry Recipe

Name: Savory Veggie-Filled Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 ml Vegetable juice; 2 Carrots; 1 Onion; 1/2 Apple; 200 grams Chicken (thigh); 1 add (to taste) Ginger; 1 add (to taste) Garlic; 1 Consomme bouillon cubes; 1 Bay leaf; 4 servings' worth Japanese curry roux

Servings: persons

1
Grate the apple and carrots.
2
Julienne onion.
3
Season chicken with salt and pepper.
4
Either grate the garlic and ginger or chop finely.
5
Grill the chicken in a deep pot.
6
After it's browned, transfer to a dish.
7
Add onions into the same pot and saute as you scape the bottom to work in the bits full of umami.
8
Caramelize the onions to your liking.
9
(I usually cook until they're translucent.)
10
Add garlic and ginger.
11
When fragrant, add carrots and apple.
12
Cook for a while, then add vegetable juice, bouillon, and bay leaf.
13
Bring to a boil and remove scum.
14
Simmer over medium heat for 10 minutes.
15
Return chicken into the pot and continue to simmer for a while.
16
Turn the heat off and add curry roux.
17
Turn the heat on again, and cook until thickened.
18
Note 1: Try adding different kinds of grated vegetables for a change.
19
I tried grating half of both red and yellow bell peppers and it turned out delicious.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 600 ml Vegetable juice, 2 Carrots, 1 Onion, 1/2 Apple, and more.

Yes, Savory Veggie-Filled Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Veggie-Filled Curry

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