This is my group project in level 3 Certificate in English proficiency in PSB Academy, Singapore.

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