japanese curry & rice with roast chicken & vegetables

ingredients:

  • 500 g boneless chicken
  • 300 g onions
  • 240 g potatoes
  • 120 g carrot
  • 5 servings solid curry blocks
  • 600 ml water
  • 2 tablespoons olive oil
  • 5 servings steamed rice

step 1:

Slice the onions thinly. Peel the potatoes. Cut them into bite-size pieces. Cut the carrot obliquely. Preheat the oven to 250 °C.

step 2:

Pour the oil over an iron microwave tray. Place the chicken and vegetables on the tray. Bake on oven setting at 250 °C for 30 minutes.

step 3:

Remove from the oven. Cut the chicken into bite-size pieces. Pour the 600 ml water into a pot and bring to a boil. Add the chicken and vegetables.

step 4:

Bring to a boil again and reduce to low heat. Split the solid curry blocks and add. Stir and simmer for about 5 minutes until dissolved.

comment:

This is an original recipe because a typical curry does not bake ingredients in an oven. This dish can be cooked more easily than typical curry, and has a very good taste.