I tried to make Japanese curry today. Added 4 chicken thighs, 2 carrots, mini potatoes, 1 onion, and the curry cubes. Everything else was flavorful except the potatoes.

Anyone has any tips on how to get your potatoes flavorful on the first day?

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Did you cut the potatoes? I use russet potatoes, and cut it into small cubes.

Do Yukon golds in a dice for sure. Russet and red are starchy and simply don’t do as well, and mini / whole potato have variable absorption.

Also second day is pretty much always better.

Make sure you’ve peeled them and cut them into bite sized chunks. Boil in water until soft but not mushy. Then when your curry is almost done, put them in, baste the curry sauce over them, then cover and simmer. They will soak up the curry.

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