| 4.2 | lb | tofu |
| 5 | unit | Bell pepper |
| 2 | tbsp | canola oil |
| 4 | unit | carrots |
| 9 | lb | chicken thighs |
| 2 | tbsp | curry powder |
| 8 | block | Mild Golden Curry Sauce |
| 5 | unit | onions |
| 0.45 | tsp | black pepper |
| 4 | lb | potatoes |
| 1 | tbsp | salt |
| 5 | cup | water |
| 2 | tbsp | cornstarch |
| 20 | clove | garlic |
*Check the curry sauce mix for allergens. Vegan homemade curry roux recipe: https://www.cilantroandcitronella.com/vegan-japanese-curry/*
Recipe needs two of the nicer big pots
LOOK AT FRIED TOFU recipe
1. Start pressing tofu first!
Cut meat (chicken) and vegetables into bite-sized chunks. Mince garlic ~20
2. Marinate the chicken with curry powder, salt and pepper. Set aside.
Cut pressed tofu into small cubes or rectangles and dredge in cornstarch
3. Sauté the onions and minced garlic in a large pot until they turn translucent.
4. Sauté the chicken in a separate pan and set aside or cook in oven depending on space. Pan fry the tofu in separate pan and set aside.
5. Separate the onions into two pots, one with meat (to be added later) and one for vegetarians. Then add chopped carrots and bell peppers. *Note* there may be a third pot due to allergies. Check allergens in the curry sauce.
6. Add water until it barely covers the vegetables and bring to boil. Add chopped potatoes.
7. Simmer over low to medium heat until ingredients become soft (no raw potatoes pls)(probably about 30 minutes). After about 10-15 minutes of simmering, break curry sauce into the sauce then add chicken to the pot intended for non-vegetarians. *NOTE* Stir the pot often to ensure the bottom does not burn. Add crispy tofu towards the end.
8. Cook over low heat until curry thickens. Add more curry powder or turmeric to taste (optional).
9. Serve over cooked asian rice.