Golden Katsu Curry
Ingredients
4 carrots
6 potatoes
700g chicken breast
1 golden curry paste block
1 onion
1 cup of white rice
½ cup of chicken stock
Option: frozen veggies
Pantry staples:
Curry powder
Paprika
Salt
4-6 cups of water
Method
Chop your onion and fry in oil until soft.
Toss in chopped chicken breast and optional spices like curry powder or paprika. Brown the chicken lightly.
Add ½ cup of stock (or water with a pinch of salt), then stir in chopped potatoes and carrots. Add frozen veg if using now.
Pour in 4–6 cups of water, just enough to cover the veg.
Bring to a low boil and let it cook for 30–40 minutes, until the veg is tender.
Lower the heat and stir in the golden curry paste until fully melted.
Let it simmer gently for 15 minutes, stirring now and then so it doesn’t stick. While the curry is simmering, cook rice with frozen veges mixed in – either in a pot or rice cooker.
Spoon curry over veges and rice and enjoy your golden bowl of goodness.