Curry blocks were once my secret weapon in the kitchen – but you can’t expect the retail giants to miss something this good, so the ingredient – once only available from Japanese grocers – it is now widely available.
360g sushi rice
500ml cold water
4 chicken breast fillets
2 x individual Japanese curry blocks mild, medium or hot (S&B Golden Curry)
400g waxy potatoes
1 large onion
2 large carrots
2 sticks of celery
2 bay leaves
2 cm piece of ginger, peeled and chopped finely (optional)
1 chopped green chilli (optional)
500 ml chicken stock plus 250ml water
This is like shooting fish in a barrel – do try it. It will become a family favourite.
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