For healthy families! Corn & rice-based curry (9 servings)

【Ingredients】

• One box of curry roux (looks like bullion or soup stock) (207 g)
• 500 g chicken meat
• 400 g onions
• 200 g pumpkin
• 300 g steamed potatoes
• 200 g carrot
• 1,300 g water
• 2 tbsp salad oil

【how to make】

1-1 : Mix rice into corn.
1-2 : Dice vegetables, cut chicken into bite-size pieces.

2-1 : Add salad oil to frying pan, brown both sides of chicken.
2-2 : Put chicken in bowl. Sautee vegetables (except potatoes) in remaining oil, until soft.
2-3: Put sauteed vegetables and chicken into larger pot.

3-1:Add water, boil. Remove foam from surface of water. Reduce to low/med heat, simmer for about 10 minutes.
3-2 : Add steamed potatoes, simmer about 5 minutes more (be careful potatoes don’t get too soft).

4-1 :Turn off heat, add roux. Make sure it dissolves.
4-2 : Simmer on low heat for another 10 minutes.

Put in serving bowls and serve!
A boiled egg or lightly fried vegetables make excellent toppings!

【advice】
Adding pumpkin reduces curry’s hotness, which is helpful when serving small children.


【rice that goes well with curry】

Kirara 397, a Hokkaido brand, is not very sticky, and goes great with curry roux.