When I told my youngest daughter I am going to revive my cooking blog, she was very excited. She volunteered to be the photographer lol. Little did I realize that it has been 10 years since my last entry. Time just flew by without me knowing. Life has indeed kept me really active. As one friend told me, "seasons of life, it will go by before you notice." Indeed, it is.
Alright, back to my purpose of posting this entry. I wanted to share this great simple and economic recipe. This is one great dish for busy mommies would love, especially working mothers.
This idea came from Encik Tan. My boy loves their curry chicken rice. A growing boy, he said this dish is able to keep him full and happy as it is tasty, portion is good and most importantly is cheap (cheaper than fast food!)
Ingredients (6-pax share):
- Frozen Pre-fried Chicken Culet (about 12 pieces)
- Jap Curry Paste (1 box)
- Potatoes, cubes
- Carrots, cubes
- Onions, chopped finely
- CaiXin (or any greens available at home eg brocoli)
- Eggs x6 (1 sunny side up per person)
a) Handling the chicken cutlet
- Airfry as per instruction, approximately 15 minutes
b) Preparing the curry
- Boil potatoes in separate pot.
- Add oil. Once heated, add chopped onions then cabbage and carrots.
- Add water once onions, cabbage and carrots turn soft.
- Add curry paste when water is boiled. Stir gently till the curry paste melted completely.
- Lastly, add potatoes and leave to boil for about 3-5 minutes.
c) Preparing the vegetable and eggs
- Vegatables: Stirred fried caixin with some garlic, sesame oil and soya sauce.
d) Plating
- One bowl of rice on the plate, 2 pieces of chicken katsu and caixin placed at each corner of the plate.
- Place the egg on top of the rice.
- Pour the curry over the chicken katsu and is ready to be served.
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