Kuchipatchi’s Japanese Curry

Ingredients

• 1 pk Golden Japanese curry mix
• 1 onion loosely chopped
• 2 garlic cloves minced
• 1 cm ginger grated
• 1 carrot chopped in discs
• 1 potato diced
• 2 tsp chicken stock
• 500g beef mince (or chicken breast diced)
• 2 cups water
• 2 Tbsp Oil
• Half a head of broccoli (chopped)
• 2-3 cups jasmine rice

Method

1. Cook rice using rice cooked or prefered method with recommended amount of water
2. Heat oil in pot
3. When oil is hot, add grated ginger and minced garlic and cook until aromatic
4. Add chopped onions and cook until slightly transparent
5. Add carrot and potato and cook for 2 min
6. Add meat and seer on outer surfaces (roughly 2 min)
7. Add water and bring to boil
8. Add chicken stock and mix well
9. Allow to simmer with lid off for 10 minutes just before meat is cooked
10. While simmering, add Golden curry mix and stir well until mixture begins to thicken (roughly 2-3 minutes)
11. Place broccoli on top and cover and allow to steam for 2 minutes
12. Serve with rice

Product used in recipe

• S&B - S&B GOLD CURRY MEDIUM HOT 1KG