Ingredients 4 chicken thigh fillets, washed and cut into bite-size pieces
1 onion, roughly chopped
6 medium-size potatoes, peeled and cut into bite-size pieces
6 medium-size carrots, peeled and cut into bite-size pieces
1 box Japanese Curry Sauce*
Steamed Japanese Rice, to serve
Nori (Seaweed), to serve (optional)
Miso Soup, to serve (optional)
In a large stockpot, boil the potatoes and carrots for 15-20 minutes.
Drain and put aside.
Heat 2 tablespoons of vegetable oil in the stockpot and add the onion. Cook until onion turns opague and soft.
Add in the chicken and cook for 5 minutes.
Add in the potatoes and carrots and do a quick few stirs.
Pour in 3 1/2 cups of water, cover and bring to the boil.
Open 1 packet of the curry sauce and break into pieces. Add in to the stockpot. Stir until combined.
Cover and bring to the boil. Turn the heat down and let it simmer for 5 minutes.
Serve with rice topped with nori and miso soup.
Or you can be creative and have fun!
Japanese Curry Sauce and Nori can be found in Asian Grocery.