Japanese Curry Bowl Recipe

Ingredients

• • 500g Chicken Thigh Boneless Skinless (cut into bite-sized chunks)
• • 1 pack S&B Golden Curry Sauce Mix
• • 3x Agria Potatoes (use 3–4 medium potatoes, peeled and cubed)
• • 3x Carrots (peeled and sliced into rounds)
• • 2x Brown Onion (roughly diced)
• • 1kg Fortune Basmati Rice (use 1–2 cups)
• From your pantry:
• • 1 tbsp oil
• • 500ml water
• • Salt and pepper to taste

Instructions

1. Step 1 — Cook the rice. Rinse 1–2 cups of Fortune Basmati Rice under cold water. Add to a saucepan with double the amount of water and a pinch of salt. Bring to the boil, reduce to low, cover and cook for 12 minutes. Remove from heat and leave the lid on to steam for 5 minutes.
2. Step 2 — Prep the vegetables and chicken. Peel and cube the Agria potatoes into bite-sized pieces. Peel and slice the carrot into rounds. Roughly dice the brown onion. Cut the chicken thighs into bite-sized chunks and season with a pinch of salt and pepper.
3. Step 3 — Brown the chicken. Heat a tablespoon of oil in a large saucepan or deep frying pan over medium-high heat. Add the chicken and cook for 3–4 minutes until sealed and lightly golden. Remove and set aside.
4. Step 4 — Cook the vegetables. In the same pan over medium heat, add the onion and cook for 3–4 minutes until softened. Add the carrots and potatoes and stir to combine, cooking for a further 2 minutes.
5. Step 5 — Add water and simmer. Pour 500ml of water into the pan and bring to the boil. Return the chicken to the pan, reduce to a simmer and cook for 10–12 minutes until the potatoes are just tender when pierced with a fork.
6. Step 6 — Add the curry mix. Remove the pan from the heat. Break the S&B Golden Curry Sauce Mix blocks into the pan and stir until completely dissolved into the liquid. Return to low heat and simmer for a further 5 minutes, stirring regularly, until the sauce thickens to a rich, glossy consistency. Japanese curry sauce should be thick enough to coat the back of a spoon — this is what makes it so delicious over rice.
7. Step 7 — Serve Fluff the rice with a fork and spoon into bowls. Ladle the Japanese chicken curry generously alongside or over the top. Serve immediately.