Kid-friendly Japanese curry
When it comes to my kids, I simply make sure meals are well-seasoned and try to avoid bitter tastes. You'd be surprised how many vegetables you can get a kid to eat just by cooking them in seasoned...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.
Cooking tools:
- Kitchen scale
- Grater
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Mixing bowl
- Plate
- Serving bowl
Ingredients
- 60g unsalted butter
- 80g plain flour
- 2 tbsp mild curry powder
- 1 tbsp garam masala
- 1½ litres lightly salted chicken stock
- 2 tbsp tomato sauce (ketchup)
- 1 tsp Worcestershire sauce
- 1 tbsp dark soy sauce
- 1 apple, peeled and grated
- 800g chicken thigh fillets, cut into 3cm pieces
- 1 large brown onion, thickly sliced
- 2 large carrots, peeled and cut into irregular chunks
- 2 sebago potatoes, peeled and cut into irregular chunks
- steamed rice, to serve
- green peas, to serve
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