Direct answer: Cook onion, carrot and potato in water, dissolve Japanese curry roux into the pot, then serve the thick curry over rice with baked chicken nuggets.
Japanese curry with chicken nuggets is an easy comfort dinner that uses curry roux blocks and freezer food intelligently. You get a mild, thick curry sauce with crispy chicken on top.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 8 to 10 chicken nuggets
- 1 tbsp oil
- 1 onion, sliced
- 1 carrot, chopped
- 1 potato, cubed
- 600ml water
- 2 to 3 Japanese curry roux blocks
- Cooked rice, to serve
- Pickles or cucumber, optional
Method
- Bake or air-fry the chicken nuggets according to the packet instructions.
- Heat the oil in a saucepan and cook the onion for 5 minutes.
- Add the carrot, potato and water. Simmer for 15 minutes until the vegetables are tender.
- Turn the heat low and stir in the curry roux until dissolved.
- Simmer for another 3 to 5 minutes until thick.
- Serve over rice with crispy nuggets on top.
Notes
Japanese curry roux thickens quickly, so stir well once it is added. Add more water if the sauce becomes too thick. The nuggets should stay separate until serving so they remain crisp.
Storage: Store curry sauce separately from nuggets and rice. Cool rice quickly, refrigerate, and reheat until piping hot. Reheat nuggets in an oven or air fryer for the best texture.