Japanese Curry Meal Prep

Name: Japanese Curry Meal Prep
Ingredients: 7.5 cups cooked rice; 3 to 4 cups dry rice (short grain); 1 medium sweet onion or about 200 grams onion; 1 pound or 454 grams russet potatoes; 1 pound or 454 grams carrots; some oil; 4 tbsp or about 24 grams curry powder; 3 pounds or about 1.36 kilos boneless skinless chicken thighs; about 2 cups water; not specified potatoes (for stew); not specified carrots (for stew); about 2.5 cups water (for stew); not specified broccoli; 3 tbsp or 24 grams corn starch; 3 tbsp or 45 grams cold water; 2 tbsp or 30 grams soy sauce; to taste salt; to taste pepper

18 ingredients · from Josh Cortis

Ingredients

7.5 cups cooked rice
3 to 4 cups dry rice (short grain)
1 medium sweet onion or about 200 grams onion
1 pound or 454 grams russet potatoes
1 pound or 454 grams carrots
some oil
4 tbsp or about 24 grams curry powder
3 pounds or about 1.36 kilos boneless skinless chicken thighs
about 2 cups water
not specified potatoes (for stew)
not specified carrots (for stew)
about 2.5 cups water (for stew)
not specified broccoli
3 tbsp or 24 grams corn starch
3 tbsp or 45 grams cold water
2 tbsp or 30 grams soy sauce
to taste salt
to taste pepper

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Method

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Watch the original: “Japanese Curry Meal Prep” by Josh Cortis. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.