Japanese Chicken Curry with Rice

Mild, thick curry with chicken and vegetables, served with sticky rice.

SHOPPING LIST

• chicken thigh fillets600g
• onion2
• carrot2
• potato2
• curry powder3 tbsp
• plain flour3 tbsp
• chicken stock cube1
• honey1 tsp
• jasmine rice300g
• vegetable oil2 tbsp

METHOD

1. 1Cut chicken into chunks, slice onions, chop carrots and potatoes into bite-sized pieces.
2. 2Heat oil in a large pot and brown chicken for 5 minutes.
3. 3Add onions and cook for 3 minutes until soft.
4. 4Add carrots and potatoes, stir in curry powder and flour, cook for 1 minute.
5. 5Crumble in the stock cube and add 700ml water.
6. 6Stir in honey and bring to a simmer.
7. 7Cook for 20 minutes until vegetables are soft and chicken is cooked through with no pink.
8. 8Cook rice according to packet instructions.
9. 9Serve curry over rice.

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