Japanese curry

By: Jess Roche

Roughly chop all vegetables and fry them in a large saute pan until deep in colour.
Prepare chicken into small pieces.
Whisk eggs into a separate bowl, flour with salt, pepper and garlic powder in another bowl and lastly, a large bowl for flour, paprika, onion and garlic powder, cayenne pepper to your level of spiciness and salt and pepper. Crush the corn flakes by hand and add them to the last bowl.
Coat chicken in the flour, salt, pepper and garlic till it's dry before dipping it into the egg and then into the corn flake flour. Place in a baking tray. Repeat will all chicken.
Place chicken in the oven at 200C and turn when one side is crisping up. Keep turning until level of crispiness is achieved. Make sure to use baking paper lined trays with oil.
Wash and cook rice in a rice cooker.
Once the vegetables that were cooking in a saute pan are completely cooked, add water to above the vegies and let simmer for a further 10 minutes prior to adding the golden curry tablets (all of them).
Serve with kewpie mayo.