Summer Vegetable Curry Rice
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Cut the chicken into 1-2 cm pieces. Slice the carrots and potatoes thickly into wedges. Thinly slice the onion lengthwise into half-length pieces. Peel the eggplant in a crisscross pattern and cut thickly into wedges. Cut the pumpkin into 1.5 cm cubes with the skin on. |
| 2 | Melt butter in a frying pan. Add flour and stir until it becomes a smooth paste. Add curry powder to make the curry roux. |
| 3 | Heat oil in a large pot. Stir-fry the carrots, onion, chicken, eggplant, and potatoes in that order. Add water, skim off any scum, and simmer thoroughly. Once tender, add the pumpkin, bouillon, ketchup, medium-thick sauce, and salt. Simmer further, being careful not to let the pumpkin fall apart. |
| 4 | Turn off the heat. Add skim milk dissolved in lukewarm water and the curry roux from step 2. Stir while heating gently over low heat until well combined. Serve over cooked rice. |
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