Curry rice

Ingredients

• chicken or beef, bite-sized pieces100g
• onion, chopped.5 piece
• carrot, sliced.5 piece
• potato, diced.5 piece
• blocks Japanese curry roux2 piece
• water2 cup
• Steamed riceFor Serving

Instructions

1. 1

   Step 1

   In a pot, sauté 100g of bite-sized chicken or beef pieces until browned.

2. 2

   Step 2

   Add 1/2 chopped onion, 1/2 sliced carrot, and 1/2 diced potato. Cook until the onion is translucent.

3. 3

   Step 3

   Add 2 cups of water and bring to a boil. Skim off any scum that rises to the surface.

4. 4

   Step 4

   Reduce the heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

5. 5

   Step 5

   Break 2 blocks of Japanese curry roux into pieces and add them to the pot. Stir until the roux is completely dissolved.

6. 6

   Step 6

   Simmer for another 5-10 minutes, or until the curry has thickened.

7. 7

   Step 7

   Serve the curry over a bed of steamed rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.