Pumpkin Japanese Curry Rice

I used to keep some packets of Japanese curry roux for some quick and easy weeknight dinner. I remembered when I made the Baked Japanese Curry Rice about 3 months ago, I added some pumpkin to it. So here's a quick fix non-baked version ... simply pour the cooked curry onto the plate of cooked rice!

Pumpkin Japanese Curry Rice
Serves 2 persons
Ingredients:
120g chicken fillet,  clean and cut into bite size
120g pumpkin,  deseeded and diced
Some broccoli floret
Some finely chopped garlic
1 tablespoon cooking oil
Some water (about 150 - 200ml)
1 packet Japanese curry roux (200g per pack)
1 *cup cooked Japanese rice (*per rice cooker measurement cup)

Method:
1) Heat wok/pan with medium flame,  add cooking oil.
2) Saute the minced garlic (about 1 min).
3) Add in the chicken meat and stir-fry about 3 minutes.
4) Add the diced pumpkin and broccoli. Continue stir-fry for another 3 - 4 minutes with some added water.
5) Pour in the Japanese curry roux. Cook for another 4 minutes, ensure the curry roux is fully dissolved. Stirring occasionally and off the flame when it boiled.

Adjust the thickness of the sauce and taste to your preference.

Okay dinner is ready and let's tuck-in !
Ha ha ! Luckily my girl didn’t complain "pumpkin again?!" .... In fact she liked it and polished clean this big plate of Pumpkin Japanese Curry Rice ^-^!

Have a pleasant week !

I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).