Curry Rice

Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 2 Servings

Ingredients:
• ½ Cup Chicken Breast
• 3 Tbsp Peas
• 1 Potato (1 Cup)
• 1 Onion (1 Cup)
• ½ Carrot (½ Cup)
• 2 Cups Water

Curry Paste Ingredients:
• 5 or 6 Tbsp Korean Curry Powder
• 1 Tbsp Water

Preparation:
1. Cut the potato, onion, carrot, and the chicken into half inch cubes.

2. Fry each vegetables separately with 1 or 2 pinches of salt, until they are almost cooked. Fry the chicken with a little bit of salt and black pepper, until the chicken is completely cooked.

3. In a large pan, add all of the fried vegetables, meat, and 2 cups of water. Boil it on high. Once it starts boil, add 3 the peas, and cook about 5 to 10 minutes, until the potato is completely cooked.

4. In a small bowl, combine the ingredients for the curry paste. Pour the curry sauce in the pan, and reduce the temperature to medium.

5. Cook it about for 5 more minutes and turn off the heat.

6. Serve the curry on top of cooked rice.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p34 To p35'