Ingredients (serves 2)
2 Chicken drumsticks
2 small Potato
1 Carrot
400 ml water
(Topping option)
1 Eggplant
1 Green pepper
4 Asparagus
8 oz Kabocha pumpkin
1 boiled Egg

2 tbsp of chopped vegetables
Onion, celery, carrot
1/4 tsp chopped garlic
1/4 tsp chopped ginger
3 tbsp Nijiya curry flakes　　🌟Available Online🛒
1 Chicken stock cube
1 Tomato
1/4 tsp salt

↓ For the Directions / 日本語レシピ

Directions
1. Sprinkle salt on chicken
2. Peal potatoes, cut carrot into large bite-sized pieces
3. In a pot, put 1 tbsp oil and cook the chicken. When chicken becomes golden color, take it out.
4. Add garlic and ginger in the pan. Once it’s aromatic, add chopped onion, celery, carrot and cook about 3 minutes
5. Add water, chicken, carrot and potatoes. Cover and cook it for about 5 minutes over low heat once it starts boiling
6. Add curry flakes, tomato, soup stock and salt. Simmer for 15 minutes
7. While simmering, grill the topping vegetables in a pan
8. Pour the curry into a bowl per person and add grilled vegetable and half boiled egg