Japanese curry rice

First we cut two cloves of garlic and a small piece of ginger (it stings a lot) and we also peel the carrots and half an onion and we cut everything, I recommend to cut the chicken and debone it to have it ready. The carrot to pieces and everything else chopped.

Then in a pot we put olive oil, two drizzles more or less. And then we proceed to sauté the chopped ginger and garlic. When you see that they are golden brown add the onion and carrot and sauté it too. While you let the onion brown and the carrot is done a little, peel the 3 potatoes and cut them into wedges and then put them in a bowl with water and salt so they do not rust.

When you see that the onion is golden brown add to the pot the chopped and boneless chicken and add salt and pepper to taste. When you see that the chicken is getting color add water to the pot to cover everything but not much more because otherwise it will be watery. And then after the water add the potatoes that were soaking. Let it rest for 20 minutes over medium heat. Then comes the turn of the rice, in another pot you put to boil rice Japanese style, the water should only cover the rice a little above.

When the 20 minutes have passed, add the golden Japanese curry (I buy it on amazon), add the whole tablet and stir well. Cover the pot and let stand 25 minutes. When they have passed and you uncover if you see that it is a little watery let it be a little more on the fire while you stir well and you can also add a little wheat flour to thicken. And this delicious Japanese curry rice is ready to eat!