Wednesday, May 23, 2012

Japanese Chicken Curry

Japanese Chicken Curry

  • 100g curry cubes2 carrots, peeled and cut into chunk
  • 1 potato, peeled and cut into chunk
  • 1 onion, roughly chopped
  • 300g chicken fillet, cut into chunk
  • 2Tbs cooking oil
  • 700mL water
  • salt & chilli powder, to taste
  1. Heat oil in a pan. Cook onions until soft and brown. Set aside.
  2. Add chicken pieces and cook until brown. Turn the chicken pieces using thongs and cook the other sides until brown. Do not stir-fry the chicken. Set aside.
  3. Add potatoes and carrots. Stir-fry for 1-2 minutes.
  4. Add in the cooked onions and chicken pieces. Pour in the water and bring to boil.
  5. Simmer for 10 minutes or until potatoes and carrots are cooked.
  6. Add curry cubes and stir until they are dissolved completely. Add more water to achieve the thickness you desire.
  7. Season to taste. Serve immediately with warm white rice.

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