japanese curry & rice with roast chicken & vegetables

• u.s.
• metric

ingredients:

• 18 ounces boneless chicken
• 10 1/2 ounces onions
• 1/2 pound potatoes
• 4 ounces carrot
• 5 servings solid curry blocks
• 2 1/2 cups 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 480 °F.

step 2:

Pour the oil over an iron microwave tray. Place the chicken and vegetables on the tray. Bake on oven setting at 480 °F for 30 minutes.

step 3:

Remove from the oven. Cut the chicken into bite-size pieces. Pour the2 1/2 cups 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.