Delicious Asian Curry With Rice (Food Prep for the Entire Week)

This delicious and simple recipe is something that will keep you well-fed and happy all week. With flavors that come from the far east and all types of spices and vegetables, it will bring a lot of smiles to your family. Also, it is very simple to make, and that is the reason why I think it can be made every weekend with easy and quick variants to make great dinners every night with little to no preparation. This recipe still maintains the typical flavors you would have in curry but is more nutritious and healthy at the same time.

Enjoy!

• PRECOOKED Chicken Drumsticks and Thighs (x4)
• Carrots (x2)
• Russet Potatoes (x2)
• White Onion (x1)
• Curry Chunks or Powder (x2 or x3)
• Sweet Potato (x1)
• Drinking Water (x3 cups)
• Salt (x1 tbsp)
• Corn starch (x1 tbsp)

First, take the precooked chicken thighs and drumsticks and begin to separate the skin and bones from the meat. Instead of shredding them really small, just make sure you have taken off the skin, tendons, and bones and set the actual meat aside. The larger bones can still be used to flavor the curry if you would like to.

Next, place all the meat of a cutting board and start to cut them into small pieces. This will help to bring out more surface area for flavor and make it match the texture of the other ingredients.

After you have separated the meat from everything else and cut it into small pieces, you are ready to begin prepping the vegetables!

Make sure you look at the pictures to get a better idea of what to do on this step. It is very important that you cut the vegetables symmetrically!!!

Now that the meat is prepped, take your 2 carrots, 2 potatoes, and sweet potato and begin to peel off the skin (we will do the onion later). Your goal is to cut them into small pieces, about the size and depth of your pinkie nail. This will take some time, but here is the method I use:

1. Peel the vegetable.
2. Cut it in half horizontally.
3. Cut each half in half lengthwise.
4. Slice sideways lengthwise until you have several small strips.
5. Dice!

Once you have repeated the process for all the vegetables, move onto the onion. Just cut off the ends, peel the skin off, and use the same process to dice the onion. Just don't cry! Now, you can move onto the cooking!!!

We are going to be stir-frying the shredded chicken and diced onions, so oil your pan and let the oil sit until heat is radiating off. Next, add your chicken and let is start to brown, before tossing it about. This should take around 2 minutes but will add a crunchy texture to the outside of the meat.

Now, add in the onions and 2 pieces of curry powder and begin to mix. Give the flavors some time to join together, and continue to toss for about a minute. Also, don't forget to mash up the curry packets and spread them around evenly. One thing you should be careful of is leaving the onions so long they start to caramelize. All you need is an even texture, not overkill.

Lastly, add a few pinches of salt, or 1 tbsp to be exact. After about 7 mins of total cook time (depends on your stove), you can move on to the next step!

Now, it is time to add your other vegetables. Take your potatoes, carrots, and sweet potatoes and dump them into the mix, taking care not to spill it over the edge if you have a small pan.

Before mixing, add in 3 cups of water to the concoction and begin to stir, mixing in all the vegetables. Keep in mind that some of the water will evaporate, so don't worry if it seems a little too much. After a bit of mixing, cover the lid and wait! Give the vegetables about 7 mins before moving onto the next step.

please look at all the pics above^

You may want to add a bit more salt after a quick finger taste test, and lastly, combine 1 tbsp of corn starch with an adequate amount of water (around 1/4 cup). This will help to thicken the mixture and create a glue-like texture. Add this all to your mixture, and stir it in. After another 5 minutes, your curry should come out absolutely splendid!

Curry is good on its own, but when you add it to rice or mashed potatoes, it is so much better! I can testify that this is simply amazing, and you have to try it for yourself!!! After just a little bit of cooking, now you are set for an entire week! Just cook some rice or an alternative and use the curry as a nutritious and healthy topping!

Curry is one of the best choices you can use for food prep because of its simplicity and how it goes well with everything. Store your curry in a container without mixing it with anything, and it will be ready to eat with all types of foods. Vegetables, rice, beans, mashed potatoes, you name it! You can top with some scallions or cilantro, and this makes a great dinner when you come home from school or work!

Good luck with this recipe and thank you for taking the time to read this instructable! If you liked it, don't forget to favorite and vote for me in the Food Prep Contest! Thank you so much!

YUM YUM YUM