Cooking Instructions
1.
Place the
Sushi Rice (2 cups)
in a large bowl of water. In the first wash, dump the water immediately as it will be dirty.
2.
During the second wash, add water from the tap and lightly rub the rice with both hands a few times and drain the water. Repeat this 3-4 times to remove excess starch.
3.
Drain the rice in a colander for about 5-10 minutes to remove the excess water - otherwise, the rice will get too soft when cooked.
4.
If you use a pot to cook rice, put washed rice and
Water (2 2/3 cups)
into a large pot and cover with a lid. Start heating on high heat until it gets boiled.
5.
Once it’s boiled, lower the heat, and cook for approx. 13 minutes over low heat until all the water evaporates.
6.
After 13 minutes, turn the heat off and let it rest for about 10 minutes with the lid on.
7.
Clean, peel and slice the
Carrot (1)
. Peel, wash, and finely dice the
Potato (1)
. Wash and trim the
Pumpkin (1/3)
and dice it into bite size pieces. Peel and chop the
Onions (1 1/3 cups)
. Peel and finely chop the
Fresh Ginger (1 piece)
and
Garlic (1 clove)
. Cut the
Chicken Thighs (1 3/4 cups)
into bite-sized cubes.
8.
When the rice is ready, use a moistened wooden spatula to remove the rice from the bottom and sides of the pot and fluff it up. Leave the lid on to keep the rice warm.
9.
Heat the
Oil (1 Tbsp)
in a large saucepan. Sauté the chicken meat till the meat is slightly browned. Remove the meat from the pan.
10.
In the same pan, put onion, ginger, and garlic in it over medium heat and stir them for 2-3 minutes. Once the onions start to get cooked, put the chicken meat back.
11.
Add the carrots, potatoes, and pumpkin, and fry for a further 2-3 minutes. Lightly season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
12.
Add water and the
Bay Leaves (3)
and cover with the lid. Bring to a boil, and simmer gently over low heat for around 8-10 minutes, or until the vegetables are cooked through.
13.
When the vegetables are cooked, add
Curry Sauce Mix (1 cup)
,
Soy Sauce (2 tsp)
, and
Tomato Paste (2 tsp)
then lightly stir. Put the lid on and continue cooking on low heat for another 2-3 minutes.
14.
Before serving, stir the pot well. Pour curry sauce over cooked rice on a plate and garnish with
Fresh Parsley (2 sprigs)
. Optionally add an
Boiled Eggs (4)
.
