Chicken & Veg Japanese Curry

Ingredients

• 2.5 cups of medium grain rice
• 3 tbsp vegetable oil (or any oil)
• 600g chick thigh
• 1 carrot
• 1 zucchini (or any green vegetables in fridge)
• 2 small potato
• 1 whole block S&B Golden Curry Japanese Curry Mild
• 1 small brown onion
• 1 .5 cup water

Method

1. Cook rice per instructions
2. Prepare ingredients - Roughly chop carrot and zucchini into half moons. Roughly chop potatoes and onion into cubes. Roughly chop chicken thigh into small chunks.
3. Heat oil in pot on high heat and toss in potato and onion Stir until both are translucent.
4. Add chicken thigh to pot and stir until meat turns white.
5. Reduce heat to medium. Add carrot and zucchini (or any other vegetables in fridge) to pot and stir for 3 minutes.
6. Add water to pot and stir.
7. Add whole block of S&D Golden Curry Japanese Curry Mild in pot and stir until fully dissolved (break up the block with utensil to speed up process).
8. Change to low heat, put lid on and simmer for 10 minutes.
9. Serve curry on bed of rice.

Product used in recipe

• S&B - Golden Curry Mild