Crispy chicken, rice, curry sauce and whatever vegetables make dinner easier. Curry roux blocks are the point, not a shortcut to apologise for.
BASE RECIPEServes 4
Scale the ingredients to suit how much you're making.
BASIC
Pre-crumbed chicken, curry roux blocks, rice and frozen vegetables. Very little effort for a dinner that is difficult to dislike.
Method
Cook the rice
Cook the rice however you normally cook rice. If you don't normally cook rice, follow the packet.
Cook the chicken
Bake or shallow-fry the pre-crumbed chicken according to the packet until crisp and cooked through. If you're checking with a thermometer, the thickest part should reach at least 74°C (165°F).
Make the curry
Bring the water to a simmer, turn the heat low and dissolve in the curry roux blocks. Stir until smooth and thickened.
SimmerKeep the liquid gently bubbling. It should be active, but not rolling and splashing like a full boil.Cooking words →
Cook the vegetables
Steam or microwave the frozen vegetables. There is no prize for making this harder.
Serve
Slice the chicken and serve with rice, vegetables and plenty of curry sauce.
UPGRADE
Still happily uses curry roux blocks and pre-crumbed chicken, but gives the curry a proper cooked vegetable base, adds roasted eggplant and leaves room for the pickles.
Method
Bake the eggplant
Heat the oven to 210°C (410°F). Toss the eggplant with the oil and a little salt, spread it over a baking tray and roast for about 20–25 minutes until browned outside and properly soft in the middle.
Take some time with the onion
Heat a little oil in a saucepan over medium heat. Add the onion and cook for about 10–15 minutes until soft and starting to turn golden.
This is one of the places the Upgrade actually earns some of its extra time. Giving the onion longer to soften and colour builds a sweeter, deeper base before the curry blocks go in.
Add the carrot and garlic
Add the carrot and garlic if using and cook for another minute or two.
Build the curry
Add the water or chicken stock and bring to a gentle simmer. Cook until the carrot is tender, around 10–15 minutes.
SimmerKeep the liquid gently bubbling. It should be active, but not rolling and splashing like a full boil.Cooking words →
Add the roux
Turn the heat low and stir in the curry roux blocks until completely dissolved and smooth. Add the soy sauce and honey or grated apple if using.
Let it thicken
Simmer gently for another 5–10 minutes until the curry is thick enough to coat the back of a spoon. Add a splash of water if it becomes thicker than you want.
SimmerKeep the liquid gently bubbling. It should be active, but not rolling and splashing like a full boil.Cooking words →
Cook the chicken
Bake or shallow-fry the crumbed chicken until deeply golden, crisp and cooked through. If you're checking with a thermometer, the thickest part should reach at least 74°C (165°F).
Decide what to do with the eggplant
Either stir the roasted eggplant gently through the curry at the end or keep it separate and pile it onto the plate. Keeping it separate preserves more of those browned edges.
Serve
Add rice to the plate, spoon over the curry and eggplant, then slice the chicken and put it over or beside the sauce. Add fukujinzuke and spring onion if using.
