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Japanese curry

Itamae | 4 persons

Ingredients

Preparation

Cook the Itamae Rice by following the instructions on the packaging.
Peel the onion and cut into rough pieces.
Peel the carrot, cut it lengthwise and then into 1 centimetre pieces.
Cut the chicken thighs into rough dice.
Wash the potatoes, leave the skin on and cut them into rough pieces.
Heat a little oil in the pan and add the onion and chicken.
Next, add the carrot and potatoes and heat for circa 1 minute.
Add the water, bring to a boil and cook for circa 10 minutes.
Now add the cubes of Vermont Curry. By cutting them up, they dissolve more easily.
Serve the curry with rice on a plate and place some Kyurizuke on the rice.