Japanese Chicken curry

2 tbs butter

400g chicken breast, cubed

300g vegetables, cubed (Carrots, Potatoes, Cauliflower)

2 medium onions halved lengthways and cut into chunks

50g leeks, washed & thickly sliced

600ml water

100g MA’s Japanese Yellow Curry Roux



Step 1

Heat 1 tbs butter in a pan and sauté the chicken, put aside.

Step 2

Add the remaining butter and saute the onion until brown.

Step 3

Add the vegetables and water along with half of the roux and simmer until the vegetables are almost cooked.

Step 4

Add the remaining roux and mix well, add the sautéed chicken and leeks and bring to boil until the sauce thickens. Serve on white rice.