Cooked - Japanese Curry Orzo

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Japanese Curry Orzo

1.0

1350g (48oz) chicken breast

Salt, black pepper & garlic powder

Shichimi togarashi, optional

30g (2 Tbsp) oil

500g (~4 large) carrots, diced

450g (3 medium) sweet onions, diced

60g (4 Tbsp) tomato paste

45g (3 Tbsp) ginger paste

896g (32oz) orzo

700g (25oz) frozen diced potatoes

30g (2 Tbsp) honey

30g (2 Tbsp) soy sauce

1440g (48oz) chicken bone broth

960g (32oz) water

270g (15 cubes) Golden Curry Japanese curry roux

15g (1 Tbsp) toasted sesame oil

Green onions

Sesame seeds

Season chicken with salt, pepper, garlic powder & optional shichimi togarashi. Cover with foil and bake at 375°F for 30 minutes. Dice once cooked.
Heat oil in a 7-qt or larger pot. Add carrots and onions; cook until softened and browned. Add tomato paste and ginger; cook 2–3 minutes.
Add orzo, honey, soy sauce, potatoes, water & bone broth. Bring to a boil, reduce to low and simmer 20–30 minutes until orzo is cooked, stirring frequently to prevent sticking.
Chop curry cubes and stir in until melted. Add 1–2 cups water as needed to loosen (texture should be thick but creamy)
Mix in chicken, green onions, sesame oil & sesame seeds. Divide into 13 servings, and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created last week

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