Ingredients
- Vermont Curry
- Cooked Rice
- Onion - sliced into 1cm wide pieces
- Potato - cut to 1.5cm cubes
- Carrot - sliced to 7mm thick pieces
- Chicken cutlet - cut into 2.5cm wide strips
- Fukujinzuke as a condiment if you have it
Method
- Put oil into a pot and saute onion pieces until the edges start browning
- Add potato and carrot pieces to the pot and stir.
- Add water and bring it to a boil. Remove scum as it rises.
- Add curry roux and cook.
- Cook chicken cutlets and slice them.
- Put cooked rice on one side of a serving plate, place cutlet pieces next to the rice.
- Pour curry on the side next to the cutlet away from the rice.
- Place a small amount of fukujinzuke on the plate.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
