Japanese Chicken Curry

• 1/2 pkt (15 g) Japanese spice
• 500 g chicken thigh, cubed
• 1 onion, chopped
• 1 small apple, peeled and diced
• 2 potatoes, cubed
• 1/2 cup peas
• 2 carrots, chopped
• 1 cup chicken stock
• 1 tbsp tonkatsu sauce* 

STEP 1

Sauté onion and apple 10 min. Add spice, sauté 1 min. Add chicken, sauté 5 min.

STEP 2

Add carrots, potatoes, tonkatsu sauce and stock and simmer 20 min.

STEP 3

Add peas, simmer 3 min. 

HINTS & TIPS

SIDES &CONDIMENTS

Cucumber and carrot salad*: 100 g cucumber sliced 1 carrot grated zest of 1/2 orange 1 tbsp each sugar, vinegar, and water. Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: omit salad and serve with stea-med broccoli reduce meat: 250 g beef + 250 g cooked chick-peas alternative: tonkatsu sauce * = 1 tbsp each toma-to paste and soy sauce