Medium Spicy Japanese Curry - Golden Curry

Farine de blé, huile comestible (huile de palme, huile de nagane), sel, sucre, poudre de curry, extrait de levure, épices, hydrolysat de protéines, sauce en poudre, pigment caramel (E150), assaisonnements (acides aminés, etc.), correcteur d’acidité.

Valeurs nutritionnelles moyennes pour 100 g :
Énergie : 2017 kJ / 482 kcal

Matières grasses : 29.1 g

dont acides gras saturés : 18.3 g

Glucides : 51.0 g

dont sucres : 4.2 g

Protéines : 6.2 g

Sel : 4.79 g

Ingredients (for 5–6 servings)

1.Meat: 250g (choice of: chicken, beef or pork)

2.Onion: 300g

3.Carrot: 200g

4.Potato: 150 g

5.Golden Curry Roux: 1 pack (half the box, as it contains 2 packs)

6.Water: 750 ml

7.Vegetable oil: To brown the ingredients

Preparation steps

1. Prepare the ingredients

• Cut the meat and vegetables (onion, carrot, potato) into bite-sized pieces.

2. Brown the ingredients

• Heat a little vegetable oil in a large saucepan over medium heat.

• Add the meat and brown until lightly browned.

• Add the vegetables and cook for about5 to 10 minutes, until they begin to soften.

3. Add water and simmer

• Pour750 ml of waterinto the saucepan and bring to a boil.

• Reduce the heat, remove the foam that forms on the surface, and cover the pan, leaving the lid slightly open.

• Simmer over low heat forabout 20 minutes, until the ingredients are tender.

4. Add the curry roux

• Turn off the heat. Break the curry roux into pieces and stir into the pan until completely dissolved.

• Once the roux has dissolved, turn the heat back on low and let it simmer again.5 minutes, stirring occasionally to prevent sticking.

5. Serve

• Serve the hot curry over white rice