Curry was introduced to Japan from Britain during the Meiji era and has become very popular. This recipe introduces a classic Japanese curry chicken dish made with chicken fillets, potatoes, S&B brand curry mix, flour, oil and hot water. To make it, the chicken and potatoes are prepared by washing, peeling and cutting, then the chicken is floured before being fried along with potato cubes. The curry mix is dissolved in hot water which is then added to the pan along with the chicken and potatoes to cook together and serve over rice.

1. JAPANESE CURRY CHICKEN
By Victor, Elaine and Joon

2. JAPANESE CURRY CHICKEN
Japanese curry chicken rice
 Curry is one of the most popular dishes in Japan.
 A wide variety of vegetables and meats are used to
make Japanese curry.
 Curry was introduced to Japan during the Meiji era
(1868–1912) by the British.

3. INGREDIENTS
 ½ kg chicken fillet
 2 potatoes
 2 pieces premixed curry – S&B brand
 2 tablespoons plain flour
 500 ml hot water
 3 table spoons oil

4. 1/2 KG CHICKEN FILLET

5. 2 POTATOES

6. 2 PIECES PREMIXED CURRY S&B BRAND

7. 2 TABLESPOONS PLAIN FLOUR

8. 500ML HOT WATER

9. 3 TABLESPOONS OIL

11. METHOD
 The chicken and the potatoes are washed.
 The potato skins are removed.
 Cut the chicken into bite sized pieces.
 Season the chicken with the plain flour.
 The potatoes are cut to cubes.
 Put the oil into the pan.
 Fry the potato cubes.
 Fry the chicken and add some hot water in it.
 Put the premixed curry into the pan and stir until dissolved.
 The hot water is added and stirred together with the chicken.
 Add in the potato cubes and stir well with the chicken.
 Serve with rice.

12. SERVE WITH RICE

13. THANK YOU