A dry Japanese-style curry that uses poultry as a base.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Ground Turkey | 1 pound | ||
| Onion (diced) | 1 | ||
| Garlic (minced) | 2 cloves | ||
| Green Bell Pepper (minced) | 1 | ||
| Carrot (minced) | 2 | ||
| Chicken Broth | ⅓ cup | ||
| Worcestershire Sauce | 3 tablespoons | ||
| Curry Powder | 1½ tablespoons | ||
| Soy Sauce | 1 tablespoon | ||
| Ketchup | 2 tablespoons | ||
| Salt and Pepper | — | ||
| Oil | 2 tablespoons | ||
| Eggs (fried) | 4 | ||
| Rice | — |
Directions
Start cooking the rice in your favorite rice cooker.
Heat 1 tablespoon of oil in a pan over medium heat. Add the onion to it and saute for 5 minutes, until translucent.
1 tablespoon Oil 1 Onion (diced)
Add the ground turkey, and season with salt and pepper. Stir to combine.
1 pound Ground Turkey Salt and Pepper
Add the minced garlic, and stir until the meat is browned.
2 cloves Garlic (minced)
Add carrot and bell pepper and mix, then cover the pan with a lid and lower the heat to medium-low. Cook for about 3 minutes.
2 Carrot (minced) 1 Green Bell Pepper (minced)
Add the curry powder and mix well. Then, add the rest of the seasonings: chicken broth, worcestershire sauce, soy sauce, and ketchup.
1½ tablespoons Curry Powder ⅓ cup Chicken Broth 3 tablespoons Worcestershire Sauce 1 tablespoon Soy Sauce 2 tablespoons Ketchup
Cover the pan again and cook over low heat for 5 minutes.
While the curry is cooking, you can fry the eggs. A good way to fry the eggs is to heat 1 tablespoon of oil over high heat. Once hot, reduce the heat to medium and crack the egg(s) into the pan, seasoned with a pinch of salt. Fry only on one side, using a spoon to scoop some hot oil onto the top of the egg. When the whites are set (about 2 minutes), scoop the egg out and set aside.
4 Eggs 1 tablespoon Oil
Serve by putting the curry atop a bed of rice, then placing a fried egg on top of the curry!