INGREDIENTS:
- 1 tbsp Ty Ling Pure Sesame Oil
- 1 can Ty Ling Stir Fry Vegetables
- 1 brown onion, thickly sliced
- 2 potatoes, peeled and cut into irregular chunks
- ¼ small Kent pumpkin, peeled cut into irregular chunks
- 1 pound chicken thigh filets, cut into 3-cm pieces
- 5 cups boiling water
- 1 packet Japanese Golden Curry Sauce mix, finely chopped
- 4 cups hot cooked Japanese rice, to serve
2 sheets nori - Ty Ling 5 Spice Seasoning
DIRECTIONS:
- Heat a large heavy–based frying pan over medium heat and add the Ty Ling Pure Sesame Oil. Add the onion and the Stir Fry Vegetables and fry for about 2 minutes or until lightly browned. Add the potato, pumpkin, and chicken and stir to coat in the oil. Add the boiling water and bring to a simmer.
- Stir in the finely chopped curry and simmer, stirring regularly for 10 minutes or until the vegetables are tender.
- Remove from the heat and stand for 10 minutes before serving.
- To serve, mould 1 cup of cooked rice into a large ball. Using scissors, cut shapes from the nori to make a skeleton face on the rice, and arrange as pictured. Repeat with the remaining rice and nori.
- To serve, divide the curry between shallow bowls and top with the skeleton rice ball with a sprinkle of the 5 Spice Seasoning.