Japanese curry with chicken

If you like Japanese curry which is sweeter than normal curry, then this recipe is for you.

I bought this S&B japanese curry from cold storage. Each pack can make up to 8 servings. Per pack contains 2 block of curry (see picture 2). So if you have a smaller family, you will need just one block.

Ingredients : cabbage, carrots, potatoes and chicken.

I usually marinade the chicken with some salts and tumeric powder for at least half an hour and stir-fry them quickly to allow the flavor of the salt and tumeric powder to soak into the meat.

Scope out the chicken when it is 60% partially cooked.

Using a pot with half a litre of water (if you are using one block of curry), boil carrots, potatoes for about 15 minutes under medium fire until the potatoes are soft. 

Add in cabbage, Japanese curry cube and stir for another 5 minutes and add in the chicken,

Let it boil for another ten minutes and serve