In season当季Japanese日式
Japanese Chicken Curry Rice日式鸡肉咖喱饭
Mild Japanese roux curry with chicken, potato and carrot. Store-bought curry blocks provide the spices and thickener; this is a 50-minute simmered dinner.温和日式咖喱加鸡肉、土豆、胡萝卜；市售咖喱块提供香料与增稠，炖煮晚餐约50分钟。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Cut onion thinly, potato into 1-inch / 2.5-cm cubes, carrot into ½-inch / 1-cm pieces and chicken into 1-inch / 2.5-cm chunks on a separate board. Read the curry-roux label for water needed for the measured amount; brands differ. Check wheat, milk and other allergens on the block.洋葱切薄，土豆切2.5厘米块、胡萝卜切1厘米块；另用生肉砧板切鸡块2.5厘米。看咖喱块包装，按清单用量准备对应的水，不同品牌用水不同；注意小麦、乳等过敏原。
- The timing uses rice that is already cooked. Warm it according to its package while the main cooks; cooking rice from dry adds time. Do not use rice left unrefrigerated for hours.本页时间使用已熟米饭，做主菜时按包装加热；从生米煮饭需另加时间。不要用在室温放了几小时的饭。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Boneless chicken thighs去骨鸡腿肉12 oz盎司
- Yellow onion黄洋葱0.5
- Carrot胡萝卜1
- Yukon Gold potatoes黄心土豆8 oz盎司
- Japanese curry roux blocks日式咖喱块1.75 oz盎司
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Cooked Japanese short-grain white rice熟日式短粒白米饭2 cups杯
Method做法
Pour a little oil into a medium pot and cook the onion, stirring, until it softens and turns light golden.
中锅倒点油，下洋葱翻炒，炒到变软、颜色浅浅发金黄。
The onion smells sweet and has softened.洋葱软、有甜香。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the chicken and stir 3 minutes, then add the potato and carrot. Pour in the amount of water your curry roux label calls for with this much roux, and bring it to a gentle simmer.
加鸡肉炒3分钟，再放土豆和胡萝卜。按咖喱块包装上这个用量对应的水量倒进去，煮到微微冒泡。
The water simmers around the vegetables; don't assume the chicken is cooked yet.水在蔬菜间轻沸，此时还不能假定鸡肉全熟。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
Simmer partly covered, stirring occasionally. Add a splash of hot water if it starts to dry out.
半盖着锅煮，偶尔搅一下。要是快干了就补点热水。
The potato has no hard center and the chicken reaches 165°F (74°C) in the center.土豆没有硬芯，鸡肉中心到165°F (74°C)。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Turn off the heat. Ladle out some hot cooking liquid into a small bowl and stir the curry roux in until it dissolves, then stir that back into the pot. Stir until smooth and thick.
先关火。舀一勺热汤到小碗里，把咖喱块放进去搅化，再倒回锅里，搅到顺滑浓稠。
The curry coats a spoon and the potatoes stay in pieces.咖喱挂勺，土豆仍成块。
Common mistake & quick fix容易错在哪，怎么补救
Turn off the heat to dissolve the roux, then use low heat and stir the bottom often to prevent scorching.关火化开咖喱块，再用小火，常搅锅底防焦。
Heat the cooked rice following its package, divide between 2 plates, and serve the curry alongside. If the curry is too thick, stir in a little hot water before serving.
熟饭按包装说明热好，分到2只盘子里，旁边配上咖喱。咖喱太稠的话，上桌前加少量热水拌开。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
- Yukon Gold potatoes黄心土豆
Russet for mash and fries, Yukon Gold for creamy everything. Store dark and cool, not fridge.粉的(Russet)做泥和薯条，黄心(Yukon)更绵。阴凉避光存放，别冷藏。
Neutral oil (canola or vegetable)中性油（菜籽或植物油）Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Chicken supplies protein and rice plus potato supply starch. Add a leafy vegetable side such as sesame spinach rather than extra bread.鸡肉提供蛋白质，饭和土豆是主食；配芝麻菠菜等绿叶菜，不必再加面包。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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