Ingredients
- 300g carrots peeled and chopped
- 600g white potatoes peeled and chopped
- Splash of oil
- Microwave rice cup (or rice and water if you want to do it right)
- Chicken schnitzels (1 per serve)
- Cheese slice (1 per serve)
- Room temperature eggs (1 per serve)
- Seaweed salad
- Tonkatsu or bbq sauce for details
- Golden Curry of course! I used Medium Hot.
- Water
Method
- Chop up the carrots and potatoes and pop them in a pot with the oil. Start cooking your schnitzels at the same time and boil water for the eggs.
- After 5 minutes, add water per the instructions on the Golden Curry packet or just to cover the top of them.
- Flip the schnitzels after 10 minutes. Pop the eggs in the pot to start boiling.
- At 20 minutes, take out the schnitzels. Add the golden curry to the vegetables and mix.
- Take the eggs off the heat and dunk in a bowl of ice water so they’re easier to peel.
- Use the top of a drinking glass to cut the slice of cheese into arcs for the cheesy grin (ahaaa), eyes and ears. Chop the pointy bit of the schnitzel off and halve for ears.
- Remember you hadn’t made rice yet, and hurriedly microwave a cup of rice following the packet instructions. Arrange on the bowl/plate in lines.
- Add the curry between the rice lines and place the cat head on one side. Use seaweed salad as grass below it.
- Chop the top off a boiled egg, halve it and slice the edges with a knife covered in tonkatsu or bbq sauce. Use the sauce to give the cat pupils too.
- Enjoy! I recommend you eat the face first so it isn’t staring at you while you devour its body.
Product used in recipe
- S&B - Golden Curry Medium Hot
