Japanese Curry with Rice & Chicken Schnitzel

Ingredients

• Jasmine rice
• 4 Tbs Olive Oil
• 1 brown onion
• 2 carrots
• 4 potatoes
• 1 pack Japanese golden curry mix (mild)
• Water
• 4 chicken schnitzels
• Chilli (optional)

Method

1. Cut onion, potato, carrot into your preferred size (suggest medium diced onion, cube potatoes, round slices of carrots).
2. Cook rice using preferred method on the back of rice pack
3. On medium heat with 1 Tbs olive oil, Fry up onion, carrot, potato for 5 mins in saucepan.
4. Place water over onion, carrot, potatoes with enough water to just cover vegetables. Bring to simmer and cover for approx 15mins or until vegetables are at the desired texture.
5. In another frypan add the remaining olive oil and begin to fry schnitzels
6. Turn heat off simmering vegetables and crumble in 1 pack of Japanese curry mix.
7. Return vegetables to low heat for 5 mins, stirring often to ensure nothing sticks to the bottom and the curry mi's evenly disperses.
8. Serve cooked rice, curry mix and sliced schnitzel. Optional add sliced chilli for extra heat.

Product used in recipe

• S&B - S&B GOLDEN CURRY MILD 92G