Hi bloggers and food lovers, how are you all today? What are you having for lunch today? Today I want to share a filling lunch dish that’s savory, creamy, and, of course, easy to make. Today’s menu is chicken curry with carrot and potato chunks. This is one of my favorite comfort foods. It takes about 40 minutes to make this dish; I used a Japanese-style curry block. This recipe serves 2 people. Okay, let’s get started!
Ingredients:
- 400 grams chicken
- 1 potato
- 1 carrot
- 1 onion
- 2 blocks of curry paste
- 2 eggs
- 400 ml water
- 3 tbsp cooking oil
- a pinch of salt
Instructions:
- Crack 2 eggs into a bowl
- Add a pinch of salt to the eggs
- Beat the eggs until well combined
- Then heat the oil in a pan
- Cook the eggs in the pan
- Remove them and place them on top of warm rice
- Sauté the onion in the same pan until fragrant and it starts to brown
- Add the chicken to the pan and sauté until half-cooked
- Add the carrot pieces to the pan
- Pour water into the pan
- Add the potatoes and wait until they're soft
- Once the chicken is cooked, add the curry block to the pan
Stir and cook until the curry sauce thickens about 5 to 7 minutes
Turn off the heat
- Serve the curry over rice and eggs
- Chicken curry rice is ready to eat