Ingredients
- Chicken thigh 100g
- Two carrot
- Two purple onions
- Japanese white rice
- Black rice
Method
- Mix Japanese white rice with black rice at 10:1
- Wash and boil rice in water for 30 min
- Dice chicken thigh, chop up carrot and onion
- Stir fry chicken thigh, carrot and onion until almost cooked
- According to the preference for viscosity, add water into the ingredient and bring to boil
- Add the curry bricks into the mixture. Let them melt while the curry thickens up
- Stir to serve
Product used in recipe
- S&B - Golden Curry Hot
