Although the ingredients list is fixed for Ignis and company, this popular Japanese dish is extremely flexible in practice. Enjoy the vegetables in the curry as a filling side dish, or add chicken, beef, fried pork, or tofu to make a mouthwatering yet nutritious meal!
Active cooking time: 30-40 mins. Total cooking time: 30-40 mins. Serves 5
Ingredients
1 pack of golden curry sauce mix
6 red potatoes, cubed
(optional) 1 lb of chicken (450g)
½ green pepper, sliced and halved
½ red pepper, sliced and halved
½ yellow onion, sliced
1 carrot, sliced diagonally
2 cups of cooked rice (400g)
In a wok, add 3 cups of water (720mL) and bring to a boil.
Break up bar of curry into chunks. Add to the water and mix until melted. Keep the wok uncovered and reduce heat to a simmer.
Add potatoes and cook for about 5-10 minutes. (Optional) Use this time to cut the chicken into chunks. This spaces out the timing to allow the starch in the potato to thicken the curry. Otherwise, it can come out more watery.
(Optional) Add chicken, cover, and cook 15 minutes, stirring occasionally.
Once chicken is cooked and/or potatoes are tender enough to cut with a knife, add vegetables and simmer another 5 minutes until slightly tender.
Place rice on a plate or bowl, and then add curry. Serve hot.