Spicy Japanese Style Curry with Roasted Potatoes
A twist on a more classic Japanese Style Curry, this dish features plenty of heat and perfectly roasted potatoes.Adapted from https://www.sbfoods-worldwide.com/recipes/010.html
Equipment
- 1 rice cooker
- 1 wok
- 1 baking sheet
- 2 mixing bowls
Ingredients
Chicken + Curry
- 2 chicken breasts
- 3 tbsp olive oil
- 1 or 2 thai chili peppers minced
- 1 tbsp ginger minced
- 3 cloves garlic minced
- 2 packs S&B Golden Curry Sauce Mix Extra Hot
- any extra veggies you like such as carrots and onions
- 2 cups white rice
- thai basil to garnish
Roasted Potatoes
- 3 large Yukon potatoes sliced into wedges
- 1 1/2 tbsp olive oil
- salt and pepper to taste
Instructions
- Cook 2 cups of rice
- Preheat the oven to 425F
- Prepare the potatoes by slicing them into wedges, coating in olive oil, and seasoning with salt and pepper
- Roast the potatoes in the oven for 25-30 minutes
- Add 2 tbsp olive oil to a large skillet and heat over medium-high heat until shimmering. Cook the chicken breasts for 6-8 minutes per side. Remove from skillet and tent with foil. After 5 minutes, cut into small slices
- in a wok, add 1 tbsp olive oil and heat until smoking. Stir fry garlic, ginger, thai chilis, and any other vegetables you're using for 2-3 minutes
- Add the rice to the wok and mix in the spices and vegetables. Re-add the chicken. Then, break the S&B Golden Curry Sauce Mix into pieces and add them to the wok. Stir until sauce mixes are completely melted, and simmer approx. 5 min., stirring constantly
- At this point, the potatoes should be done. Add to the wok and mix in with the rice
- Serve, and garnish with Thai basil
Notes
This ends up being more like curry-coated fried rice, which I like, but might not be for everyone. For a more traditional curry using most of the same ingredients, follow the recipe here: https://www.sbfoods-worldwide.com/recipes/010.html