Japanese Curry Chicken Recipe by Teresa Tsang
Cooking Instructions 40 minutes 1 Chopped the carrot and potato in cube 2 Chopped the onion, garlic and chili 3 Prepare the chicken filet with salt, sugar, pepper and cooking wine 4 Stir fried with garlic and chili in hot oil, and onion after the garlic turns gold 5 Stir fried the chicken for 2 minutes, and put aside (to avoid over cooking) 6 Put the carrot and potato and keeps stir fried, put back the chicken into the pan and add 500 ml water. Turn to the smallest fire after the water boiled. (Some soy sauce may added, if you like a bit more salty taste. 7 After 15-20 minutes, turn off the fire. Put the curry (chopped into smaller cubes first) into the pan and keeps stirring until it is totally melted. 8 Turn on the fire to the smallest one and keep stirring for 5-6 minutes. 1 Chopped the carrot and potato in cube 1 Chopped the carrot and potato in cube 2 Chopped the onion, garlic and chili 2 Chopped the onion, garlic and chili 3 Prepare the chicken filet with salt, sugar, pepper and cooking wine 3 Prepare the chicken filet with salt, sugar, pepper and cooking wine 4 Stir fried with garlic and chili in hot oil, and onion after the garlic turns gold 4 Stir fried with garlic and chili in hot oil, and onion after the garlic turns gold 5 Stir fried the chicken for 2 minutes, and put aside (to avoid over cooking) 5 Stir fried the chicken for 2 minutes, and put aside (to avoid over cooking) 6 Put the carrot and potato and keeps stir fried, put back the chicken into the pan and add 500 ml water. Turn to the smallest fire after the water boiled. (Some soy sauce may added, if you like a bit more salty taste. 6 Put the carrot and potato and keeps stir fried, put back the chicken into the pan and add 500 ml water. Turn to the smallest fire after the water boiled. (Some soy sauce may added, if you like a bit more salty taste. 7 After 15-20 minutes, turn off the fire. Put the curry (chopped into smaller cubes first) into the pan and keeps stirring until it is totally melted. 7 After 15-20 minutes, turn off the fire. Put the curry (chopped into smaller cubes first) into the pan and keeps stirring until it is totally melted. 8 Turn on the fire to the smallest one and keep stirring for 5-6 minutes. 8 Turn on the fire to the smallest one and keep stirring for 5-6 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto: Peanut Butter Chocolate Fat Bombs Apple Pancakes Low Carb Lasagna Adaptation Strawberry Yogurt Cupcakes with cream cheese frosting Chicken Lasagna Keto: Peanut Butter Chocolate Fat Bombs Apple Pancakes Low Carb Lasagna Adaptation Strawberry Yogurt Cupcakes with cream cheese frosting Chicken Lasagna Potatoes and ridged gourd poppy seeds paste YummyYam-Lollipop Healthy veg poha Dahi palak Fish Taco Salad(without tacos) Beaten rice kurmure starter Sabudana Khichdi (for fast) Meat pie Dhokla Paneer Crispy Potatoes and ridged gourd poppy seeds paste YummyYam-Lollipop Healthy veg poha Dahi palak Fish Taco Salad(without tacos) Beaten rice kurmure starter Sabudana Khichdi (for fast) Meat pie Dhokla Paneer Crispy