Japanese Navy Curry

Ingredients

• S&B Golden Curry Japanese Curry Mix (Mild)
• 500g chicken breast
• 1 large onion
• 1 TBS of minced garlic
• 1 TBS of minced ginger
• 4 cups of Chicken Stock
• 6 x Carrots
• 5 x medium potatoes
• 1-2 x TBS Tonkotsu Sauce
• 2 x TBS Butter
• 1 x TSP Salt

Method

1. Cut onion in half and thinly slice onion into half moons.
2. Cut up the carrots, potatoes and chicken into bite size pieces.
3. Heat a pot large enough to hold all the ingredients over medium low heat. Add 2 tablespoons of butter. Let melt and then add the onions and salt. Cook the onions for about 5 minutes stirring occasionally. You are going for soft and translucent. You don't want to let the onions brown.
4. Add the carrots, garlic and ginger and cook another 2 minutes.
5. Add the stock. Stir and bring to a simmer. Cook for 10 minutes.
6. Add the potatoes. Cook for 15 minutes.
7. Add the chicken. Cook 10 minutes.
8. Break Golden Curry Block into pieces and add to pot and stir until sauce begins to mix in and thicken.
9. Add 1-2 Tablespoons of Tonkotsu Sauce and stir.
10. Serve hot over rice.

Product used in recipe

• S&B - Golden Curry Mild