晚餐 14/12/2011

日式咖喱

(Recommended for 6 serving)

Ingredients  

~        Japanese curry source mix 6 cubes/ half box (Vermont Curry Sauce Mix)

~        1 carrots, peeled and cut to bite-size

~        4 potato, peeled and cut to bite-size

~        3 large onion, Thinly slice

~        3 cloves garlic, roughly chopped

~        4 pieces boneless chicken fillet, cut to bite-size / large chunks

~        2 tbsp cooking oil

~        700ml+/- water

Directions

1.       Marinate chicken chunks with some curry powder and salt (Optional).

2.       Saute onions and garlic in vegetable oil in a pot until lightly brown, set aside.

3.       Cook the chicken chunks until lightly brown .

4.       Add in vegetables and onions. (Saute for a while )

5.       Add water and bring to a boil. Simmer for about 20 minutes or till potatoes and carrots are cooked / soft.

6.       Add in Japanese curry cubes and stir through till dissolved. (Season it to taste if desired)

7.       Cook for another 10 minutes.

It’s best to serve with rice. ^^

Japanese Curry