Mom's Japanese Curry Chicken with Radish and Cauliflower
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This Japanese curry is the first recipe my mom ever learned to cook. Whenever her parents worked late at the hospital (both were pharmacists), she would make dinner for her younger sisters. Naturally, this dish became a regular part of our dinner rotation when I was growing up. My dad even took over making it when my mom was busy with work, since he often had more time in the evenings. (By the way, when my mom tested the recipe for my cookbook and my dad got to taste it, he said it was the best it’s ever had—way better than when he used to make it himself!) We especially love this version because it has so many veggies. The radishes are a standout: They soften as they cook, losing their spicy bite and transforming into something like a lighter, milder potato. It’s a nourishing dinner that I hope will find its way into your family’s rotation, too. (This is an excerpt taken from Maxine's book: Maxi’s Kitchen.)
Ingredients
Instructions
In a large pot, heat 1 tablespoon of the avocado oil over medium-high heat. Add the chicken in one layer and sprinkle with 1 teaspoon of the salt. Cook, stirring occasionally, until golden and cooked through, 4 to 6 minutes. Transfer the chicken to a large plate or bowl.
Add the remaining 1 tablespoon avocado oil to the skillet, then add the onion and ginger. Cook, stirring, until fragrant, about 1 minute. Add the carrots, celery, radishes, and remaining 1 teaspoon salt. Cook, stirring, for 1 minute.
Add the potatoes and cauliflower and cook, stirring, for 1 minute more.
Add the water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are almost tender, 10 to 15 minutes.
Uncover the pot and add the chicken and curry mix. Increase the heat to medium and cook, stirring, until the curry mix has dissolved, 3 to 5 minutes.
Remove from the heat and stir in the vinegar, if desired. Divide the rice among bowls and spoon the curry over rice. Enjoy!
