Japanese Curry Rice

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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

Prep

20min

Cook

20min

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.

Put some vegetable oil in a large frying pan and fry the chicken for 5 minutes, browning nicely all over. Remove to a plate.

Add the finely chopped onion to the pan and fry well on low heat.

Add the carrots and potatoes until cooked. Add the finely chopped garlic and ginger.

Add the stock cube and hot water and bring to the boil.

Cook for 5-6 minutes. When the stock had reduced by half, add the remaining roughly chopped onion.

Season to taste before adding the curry roux cubes.

Return the chicken to the pan and mix with the sauce. Turn down the heat until the cubes have dissolved, stirring all the while.

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.

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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