Japanese Curry with Rice
1.
Wash the rice thoroughly until the water runs clear, and fill a pot with twice the amount of water as rice. To ensure the correct water level, you can use the hand-back test: place your hand flat on the rice in the pot – the water should reach the middle of your first knuckle. Bring the rice to a boil. Then reduce the heat, cover, and let the rice simmer for about 15 minutes. Afterward, remove the pot from the heat and let the rice sit for another 10 minutes.
2.
In the STONELINE FUTURE wok pan, heat the vegetable oil over medium heat. Add the chicken pieces, season with salt and pepper, and brown on all sides until lightly browned. Remove the chicken from the pan and set aside.
3.
In the same wok pan, sauté the onions, carrots, and potatoes until the onions are translucent.
4.
Return the chicken to the wok pan, add the water, and bring everything to a boil. Reduce the heat and let the curry simmer for about 15-20 minutes, until the vegetables are tender.
5.
Add the Golden Curry Paste to the pan in small pieces, stirring constantly until completely dissolved. Add the grated apple if desired, and let the curry simmer for another 5-10 minutes until the sauce is thick and creamy.
6.
Serve the curry with rice and optionally garnish with fresh coriander.