About the Recipe
I don't know who dreamed up the idea of combining Omurice and Japanese curry but I am glad that they did - if you enjoy these dishes on their own, you're going to love the result of this happy union! I used House Java brand medium curry cubes for this recipe but other curry brands work really well too.
Ingredients
400g-450g cooked rice
1/2 medium onion
2 cloves garlic
1 slice of ginger, peeled
2 boneless chicken thighs
2 tbsp sunflower oil
1 tsp mild curry powder
1/2 tsp salt
a little pepper
300ml water
4 tbsp of frozen sweetcorn
4 tbsp of frozen pea
90g ( approx.) House Java curry cubes
1 tbsp tomato ketchup
4 large eggs
2 tbsp milk
some parsley for topping (optional)
Preparation
slice and chop the onion, garlic & ginger
cut the chicken thighs into bite sizes
heat 1 tbsp of oil in a sauce pan, add the onion, garlic & ginger, and fry & stir for 1 minute
add the chopped chicken and fry for 2 minutes
sprinkle salt, pepper & curry powder. then stir well for 1-2 minutes then, add the water, sweetcorn & pea and curry cubes.
bring to the boil and cook for 5 minutes over a medium heat, stirring time to time
add the ketchup and cook for 5 minutes more while stirring
next, fill a serving rice bowl with some rice and place onto a plate
break 2 eggs into a jug. add 1 tbsp of milk and mix well
heat 1/2 tbsp of oil in a frying pan. pour in the egg in. use the chopsticks to gently swirl the egg to keep it soft. when the egg omelette is nearly cooked, side it out of the pan and over the rice
repeat for portion #2
when both portions are ready, pour the curry sauce around the omelette
your chicken omu curry is ready to serve