Ingredients
- 3x large white potatoes
- 6x carrots tailed
- 2x large brown onions
- 2x cups Jasmine rice
- 4x crumbed chicken schnitzels
- 4x large eggs
- 1x packet of S&B Golden Curry (mild)
- 2x small tins of plain corn kernels
- 1x cup frozen peas
- 3x crushed garlic cloves
- 750ml of water
- Salt and Pepper
- Smoked Paprika
- Sesame Seeds, Tonkatsu Sauce and Kewpie Mayonnaise for garnish
- 3x tablespoons Olive oil
Method
- Prep all vegetables - dice onions, peel and cube potatoes into 1cm chunks, peel and tail carrots and cut into half rounds 1cm wide.
- Preheat oven to 180c fan and line a baking tray with baking paper.
- While oven is warming up, bring a pot with 1L of water to a rolling boil (but not too vigorous) and place eggs in for 7 minutes.
- Take schnitzels and place on tray and dust with smoked paprika so they have a reddish hue all over. Place in oven and bake at 180c for 30/35 minutes depending on thickness.
- While eggs are cooking, bring a Dutch oven up to a high temperature with the olive oil and put all vegetables in together. Generously season with salt and pepper as well as add the crushed garlic. Toss to combine all ingredients in the oil and fry for 5 minutes, stirring often.
- Bring a kettle (2L is a good size) to boil while the vegetables are cooking. Once cooked for 5 minutes pour in the boiling water until all vegetables are covered well and put the lid on the Dutch oven. Cook for a further 15 minutes on high heat until vegetables are tender.
- Eggs should have hit the 7 minutes by now, take them out straight away and dunk in a bowl of ice water.
- With remaining boiling water from the kettle get a pot of water up to a boil and add the Jasmine rice. Cook with a lid on to help speed up the process. Stir semi often to make sure no rice sticks to the bottom and burns
- After vegetables have been on the boil for 15 minutes, turn heat off and add the Golden Curry (the whole packet) as well as the peas and corn. Stir to combine and then bring the heat back to a simmer and cook for 5 minutes (lid off) and then turn off the heat.
- Break the egg shells and peel. Slice and half (should be slightly gooey but firm on the yolk).
- Rice should be done now, drain in a mesh colander. Schnitzels should now also be ready to take out of the oven.
- Take a healthy scoop of the rice and place in a flat bowl. Next take a good scoop of the curry mixture and place beside it. Next slice up a schnitzel into strips to place beside the curry. Add the egg halves next to that.
- Garnish with sesame seeds as well as Tonkatsu sauce and Kewpie mayonnaise. Enjoy!
Product used in recipe
- S&B - Golden Curry Mild
- Kewpie - Mayonnaise
