Japanese Curry

Ingredients

• Chicken100 g
• Onion1 small
• Carrot1 small
• Potato1 medium
• Water250 ml
• Japanese curry roux1 cube
• Vegetable oil1 tbsp
• Rice150 g

Instructions

1. 1

   Step 1

   In a pot, sauté 100g of sliced chicken in 1 tablespoon of oil until browned.

2. 2

   Step 2

   Add 1 small diced onion, 1 diced carrot, and 1 diced potato.

3. 3

   Step 3

   Pour in 250ml of water and bring to a boil.

4. 4

   Step 4

   Add 1 cube of Japanese curry roux and stir to dissolve.

5. 5

   Step 5

   Simmer for 20 minutes until vegetables are tender.

6. 6

   Step 6

   Serve hot over cooked rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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