Japanese chicken curry and quick pickled spring cabbage & carrots

Sunday dinner: Japanese chicken curry (hot) and quick pickled spring cabbage & carrots. Rice was from Niigata, similar to Koshihikari (don’t remember the exact variety). Used chicken thighs and legs for the meat, much better taste and texture.

So, good stuff and good times, had a friend come over for dinner and he was sold, really liked the contrast/interplay of the bright (pickles) and hearty/savory (curry).