Japanese curry rice - Get “curried” away 日式咖喱

This recipe is flexible and easy to make, just use whatever vegetables or meat you desire. Onions, carrots, potatoes, celeries, beef, chicken, lamb or pork, the list is endless. I only had potatoes and chicken so those were the ingredients I used. This is the first time I used S&B “Golden Curry” mix (medium hot) and it turned out pretty good. I have dashed in some chili powder to give a slight kick of spiciness and made it more flavourful.

Ingredients
2 bowls of cook rice
Boneless skinless chicken thigh, diced
2 potatos, cubed
1 packet of Japanese curry sauce mix – medium hot
Ground chili powder – Cayenne pepper
Oil of cooking
5 bowls of water
.

Method
Heat oil in wok over medium-high heat. Stir fry chicken till browned. Add chili powder if you like it spicy. Remove chicken, set aside. Cook potatoes in wok for 3 minutes. Add water and once it boils, simmer potatoes over low heat for 10 minutes.

Break the curry mix bar into smaller pieces and add to the wok, stirring constantly until curry cubes are completely melted. Add more water if the curry sauce is too thick. Return chicken to wok. Stir and cook for 5 minutes. Serve on a bed of plain rice.

Also check out another version of chicken katsu curry rice here.