A Nostalgic Lunch Menu [Curry Stew]

Name: A Nostalgic Lunch Menu [Curry Stew]
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams Chicken; 100 grams Carrot; 250 grams Onion; 150 grams Potatoes; 1 packet Shimeji mushrooms; 1 Vegetable oil for stir frying; 1 1/2 tbsp Curry powder; 2 tbsp Flour; 200 ml Water; 2 Soup stock cubes; 1 ~1 1/2 teaspoons Sugar; 20 grams Butter; 1 small clove Garlic (grated); 300 ml Milk; 1 Salt; 1 Pepper

cookpad.japan @cookpad_jp

We were all excited to have this curry stew for our school lunch!
I recreated the nostalgic school lunch dish.
By the way, we ate this with plain bread roll more often than with rice.

When you add the water in Step 4, stir really well to avoid lumps.
Please adjust the amount of sugar to your liking. Recipe by La Land

We were all excited to have this curry stew for our school lunch!
I recreated the nostalgic school lunch dish.
By the way, we ate this with plain bread roll more often than with rice.

When you add the water in Step 4, stir really well to avoid lumps.
Please adjust the amount of sugar to your liking. Recipe by La Land

cookpad.japan @cookpad_jp

We were all excited to have this curry stew for our school lunch!
I recreated the nostalgic school lunch dish.
By the way, we ate this with plain bread roll more often than with rice.

When you add the water in Step 4, stir really well to avoid lumps.
Please adjust the amount of sugar to your liking. Recipe by La Land

We were all excited to have this curry stew for our school lunch!
I recreated the nostalgic school lunch dish.
By the way, we ate this with plain bread roll more often than with rice.

When you add the water in Step 4, stir really well to avoid lumps.
Please adjust the amount of sugar to your liking. Recipe by La Land

Saved

Ingredients

2 servings

Ingredients for the curry
250 gramsChicken
100 gramsCarrot
250 gramsOnion
150 gramsPotatoes
1packet Shimeji mushrooms
1Vegetable oil for stir frying
Fo béchamel sauce with curry powder
1 1/2 tbspCurry powder
2 tbspFlour
200 mlWater
2Soup stock cubes
1~1 1/2 teaspoons Sugar
20 gramsButter
1 smallclove Garlic (grated)
300 mlMilk
1Salt
1Pepper

Saved

Steps

1

Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps.
2

Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft.
3

Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent.
4

Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps.
5

Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar.
6

After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces.
7

Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn.
8

Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done.