Japanese curry with crispy fried chicken

Ingredients

• 2 Carrots
• 2 Potatoes
• 1 cup of Jasmine rice
• 540 mL of water
• 1 onion
• Olive oil
• Golden curry Japanese curry mix
• Crumbed chicken thigh

Method

1. Dice the onion, carrot and potato in a pot. Fry on medium heat with olive oil.
2. Add the water and bring to a boil. Reduce to simmer for 15 minutes.
3. While the pot is simmering, cook the chicken in the air fryer.
4. Cook the rice in a rice cooker.
5. When the vegetables are tender, turn off the heat and add the curry mix. Stir until fully dissolved.
6. Serve with rice and chicken sprinkled with shallots.

Product used in recipe

• S&B - Golden Curry Medium Hot