Last night’s curry rice dinner ended up in the bento this morning, as well as the sweet potatoes, and carrots from yesterday’s bento. This is nothing new, as the wife and I like to make things that will last for a few days. It greatly helps her in the mornings and buys her a few extra minutes of sleeping time. Wouldn’t you enjoy a few extra minutes of sleeping time in the mornings? What surprised me was that there was still curry rice left over, as the wife and little one both had two plates.
Since the curry rice was a hit, here is the recipe (done in two parts).
2 chicken breasts
2 tbsp. olive oil
2 tbsp. of seasoning. (Seasoning could be salt and pepper if that is what you have, I have one drawer full of spices and herbs so I use many combinations).
1. Marinate the chicken in the seasoning and oil for 10-15 minutes.
2. Cook chicken on the grill. Make sure the grill is nice and hot before placing the chicken.
3. Cook chicken until done, you will have to flip it once or twice
4. Once finished cut chicken up in to little pieces.
2 cups of rice
3 large shimeji mushrooms
3 large shiitake mushrooms
1/2 large onion
1 tbsp. soy sauce
2 tbsp. butter
2 tbsp. curry power
Salt and pepper
1. Cut up the mushrooms and onion into small pieces ( this helps it to cook faster).
2. Place rice, mushrooms and onion bits in the rice cooker (yes, I love my rice cooker) along with soy sauce, butter and curry power.
3. Pour in water and mix it. (I did not say how much water as it depends on what rice you are cooking. To learn more on rice, read rice science).
4. It should take around 30 minutes for the rice to finish.
5. Once rice has finished add the grilled chicken and mix.
6. Season with salt and pepper for your taste and serve