Japanese Curry Rice

I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2~3 Prep: 20 min Cook: 20 min

Ingredients

Chicken breast fillets 200-300g
Salt & pepper as required
Flour as required
Carrots 2
Onion 1
Potatoes 100g
Garlic 1 clove
Ginger 1 thumb
Chicken stock cube 1.5
Japanese curry cubes 3
Hot water 500-600ml
Boiled egg (optional) 1

Method

1
Thinly slice the carrots and potatoes. Finely chop half of the onion, roughly chop the other half. Season the chopped chicken with the salt & pepper and dredge with the flour.
2
Put some vegetable oil in a large frying pan and fry the chicken for 5 minutes, browning nicely all over. Remove to a plate.
3
Add the finely chopped onion to the pan and fry well on low heat.
4
Add the carrots and potatoes until cooked. Add the finely chopped garlic and ginger.
5
Add the stock cube and hot water and bring to the boil.
6
Cook for 5-6 minutes. When the stock had reduced by half, add the remaining roughly chopped onion.
7
Season to taste before adding the curry roux cubes.
8
Return the chicken to the pan and mix with the sauce. Turn down the heat until the cubes have dissolved, stirring all the while.
9
If the curry becomes too thick, add more water. When it's your favourite consistency, turn the heat off and keep for a few minutes.
10
As it cools slightly, it will absorb the flavours. Heat again just before serving alongside the boiled egg.

Tips & Note

●At Step 7, make sure you're happy with the chicken and vegetable soup before you add the curry roux cubes - you could enjoy it as it is without the curry
●The soup has lots of flavour so you could probably use less curry roux

Japanese Curry Rice

I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2~3

Prep: 20 min

Cook: 20 min

Ingredients

Chicken breast fillets 200-300g
Salt & pepper as required
Flour as required
Carrots 2
Onion 1
Potatoes 100g
Garlic 1 clove
Ginger 1 thumb
Chicken stock cube 1.5
Japanese curry cubes 3
Hot water 500-600ml
Boiled egg (optional) 1

Japanese Curry Rice

Recipe ID :1950 Posted on 28 JUN 2016

Serves 2~3

Prep 20min
Cook 20min
views 635
printed 1

saved 1

I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!

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Ingredients

Print Ingredients Email Ingredients
200-300g
as required
as required
2
1
100g
1 clove
1 thumb
1.5
3
500-600ml
1

Method

Prep
20min
Cook
20min
1
Thinly slice the carrots and potatoes. Finely chop half of the onion, roughly chop the other half. Season the chopped chicken with the salt & pepper and dredge with the flour.
2
Put some vegetable oil in a large frying pan and fry the chicken for 5 minutes, browning nicely all over. Remove to a plate.
3
Add the finely chopped onion to the pan and fry well on low heat.
4
Add the carrots and potatoes until cooked. Add the finely chopped garlic and ginger.
5
Add the stock cube and hot water and bring to the boil.
6
Cook for 5-6 minutes. When the stock had reduced by half, add the remaining roughly chopped onion.
7
Season to taste before adding the curry roux cubes.
8
Return the chicken to the pan and mix with the sauce. Turn down the heat until the cubes have dissolved, stirring all the while.
9
If the curry becomes too thick, add more water. When it's your favourite consistency, turn the heat off and keep for a few minutes.
10
As it cools slightly, it will absorb the flavours. Heat again just before serving alongside the boiled egg.

Tips & Note

●At Step 7, make sure you're happy with the chicken and vegetable soup before you add the curry roux cubes - you could enjoy it as it is without the curry
●The soup has lots of flavour so you could probably use less curry roux

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