Recipe of Perfect Japanese Curry Chicken Gratin
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The variety of servings that can be served to make Japanese Curry Chicken Gratin is 4 servings. So be certain this portion is enough to serve for yourself and your loved one household.
Oh yes, simply so as to add, the time wanted to cook Japanese Curry Chicken Gratin is estimated to be round 20 mins.
So, this time, let’s try it, let’s vary Japanese Curry Chicken Gratin ourselves at home. Staying with easy elements, this dish can present benefits in serving to to take care of the health of our bodies. You can also make Japanese Curry Chicken Gratin using 13 material kind and 6 manufacturing steps. This is tips on how to make the dish.
I love to cook but at the same time, I am also a lazy chef. I like recipes that are easy and fast, yet do not compromise in taste. This is my go to recipe when I want to dish out something quick and tasty for my kids.
Elements and spices that need to be Make prepared to make Japanese Curry Chicken Gratin:
- 2 boneless chicken legs
- 1/2 white onion, chopped
- 1/2 packet bunashimeji mushroom
- 1 small piece Japanese pumpkin, cut into small cubes
- 1 small broccoli, cut into small stalks
- 2 cups cooked short grain rice
- 2 bay leaves
- 4 cubes Hokkaido Cream Stew
- 3 tsp Japanese curry powder
- 500 ml water
- 200 ml milk
- Salt and pepper to taste
Instructions to make to make Japanese Curry Chicken Gratin
- Add chicken legs to pan, skin side down. Once the skins turn golden in colour, remove from the pan.
- Add bay leaves, bunashimeji, onion and pumpkin. Meanwhile, cut chicken legs into pieces. Add the chicken back to the pan and stir fry.
- Add 500ml of hot water to the pan. Cover and let it cool for about 5 minutes.
- Steam broccoli for 2 minutes. Add steamed broccoli to the pan.
- Add Hokkaido Cream stew cubes and curry powder to the pan. Once the cubes are dissolved, add milk and remove from heat.
- Spread cooked rice on a big gratin dish. Pour ingredients and sauce over the rice. Spread mozzarella cheese over and bake at 220°C for 5 minutes or till the cheese turn goldenbrown. Serve hot.
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