Japanese Mild Curry
Chef MasaIngredients:
Recipe brought to you by our friends at Asian Inspirations
Serves: 2 people
- 250g Chicken thigh fillet
- 250g Brown onions (sliced)
- 120g Carrots (2cm diced)
- 250g Potato (2cm diced)
- 100g Mushroom
- 120g Broccoli (cut into bite size pieces)
- 800ml Water
- 1 pack S&B Mild Curry (92g)
Method:
- Heat pot, add small amount (approx 30ml) of vegetable oil and saute onions until it becomes sweet.
- Add chicken and mushroom and further cook until the chicken is almost fully cooked.
- Add carrots, potatoes, and water. Cook until the root vegetables are cooked through.
- Add broccoli and further cook until the broccoli becomes bright green and cooked to your liking.
- Add curry roux and stir until the roux is diluted well with the mixture.
- Serve on hot white rice.
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