Japanese Curry with Cabbage | Umami Insider

Ingredients:
- Half box Japanese Curry Roux
- 1 Boneless Skinless Chicken Thigh
- 1 Small Onion
- 3 leaves Cabbage
- ½ Carrot
- 1 Tbsp Vegetable Oil
- 2 ¾ cup Water
- Cooked Rice

Instructions:
1. Cut the chicken, onion, carrot, and cabbages into bite sized pieces.
2. Heat vegetable oil in a pot, and cook the chicken, onion, and carrots.
3. Add water and cabbages to the pot and bring it to boil over medium heat. Once it, skim off any foam off the surface.
4. Cook on low to medium heat for 15 minutes until the ingredients are tender.
5. Stop the heat, and break in the roux and let it melt.
6. Turn the heat back on low and cook for additional 10 minutes until the curry has thickened.