Japanese Curry Rice with Chick

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Chicken breast fillet		200g
Salt & pepper		a pinch each
Flour		2 tbsp
Vegetable oil		2 tbsp
Carrots (medium)		2
Onion (medium)		1
Garlic		2 cloves
Ginger		2 thumbs
Chicken stock cubes		2
Curry roux cubes (JAVA brand)		2

Method

Prep

10min

Cook

15min

Cut the chicken into bite size pieces, lightly season with salt & pepper and rub well. Dredge with the flour.

Add 1 tbsp oil into a frying pan and fry the chicken pieces until brown on medium heat, then set aside.

Add another tbsp oil in the same pan and fry the chopped onions and sliced carrots.

Add the sliced garlic and ginger and fry for 1 minute. Return the chicken from Step 2 to the pan and pour in 800ml hot water with the chicken stock cubes.

Put the lid on and simmer for 10 minutes. Remove the lid, turn the heat up to high and cook for 5 minutes to reduce the sauce.

Have a quick taste - if it's good now, a delicious curry is almost guaranteed. Turn the heat off, then add the cubes of curry roux, dissolve and mix well.

Allow to cool so that the chicken and vegetables absorb lots of flavour. Re-heat before you serve and enjoy with cooked rice.

Japanese curry roux is widely available in the UK. This time I used one of the most popular brands called JAVA.

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