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| Product(s) Used for this Recipe |
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Japanese Curry Chicken Rice |
| Ingredients |
2 Cloves Garlic, Chopped
1 Can Prego Carbonara Mushroom pasta Sauce 300g
1 Medium Onion, Chopped
1 Cup Mixed Vegetables
2/5 Block Japanese Curry Cube 100g
200 g Chicken Breast , Meat, Cubed and Marinated With A Pinch of Corn Starch
1/2 tsp Sugar
1/2 Cup Water
1 1/2 Bowls Cooked Rice
2 tsp Cooking Oil |
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| Cooking Detail |
| Meal Type | : | Main Meal
| | Cook Method | : | Stovetop
| | Preparation Time | : | 10
| | Cooking Time | : | 12
| | Serving | : | 2
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| Methods |
1) Fry garlic till fragrant.
2) Add chicken cubes and fry till brown.
3) Add in mixed vegetable and onions to fry for 1-2 minutes.
4) Add in Japanese Curry Cube and some water. Let the curry cube dissolve to form curry gravy by stirring.
5) Add in sugar, 1 can of Prego Carbonara sauce and the rest of the water. Simmer for another few minutes.
6) Serve with rice. |
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