Ingredients
- Hinata short grain rice (1 cup)
- Onion (1 large)
- Carrots (2 medium)
- Potatoes (2 medium)
- Celery (2 stalks)
- Oil (olive oil or vegetable oil)
- Chicken breast
- Salt
- Shichimi togarashi
- Ginger (10-20g)
Method
- Wash and cook 1 cup of rice in rice cooker or in a pot over stove top.
- Place chicken breast in a pot with with sliced ginger and season with salt. Pour cold water into pot until covering the chicken. Bring it to boil, then turn the heat off. Place a lid over the pot and poach for approx. 20 minutes or until done.
- Cut up vegetables into large chunks and stir fry with a bit of oil in another pot on medium heat for approx. 5 minutes.
- Add water of about 600ml to the vegetable pot and bring to a boil. Reduce heat, cover and simmer until ingredients are tender, approx. 15 minutes.
- Turn the heat off, break S&B Golden Curry into pieces and add them to the vegetable pot. Stir until curry mixed are completely melted. Simmer for a further 5 minutes, stirring constantly.
- Rice, chicken and curry should now be complete about the same time. Fluff the rice before serving, serve the curry over the rice, and slice the chicken breast to be placed on top to serve.
Product used in recipe
- S&B - Golden Curry Medium Hot
