Chicken Curry With Fried Rice

For those of you who have been in school since August know our pain- Midterms week. Midterms are a pain and can drive us insane. We worry about our tests, think, and ask ourselves questions. “Have I studied enough? Am I doing this problem right? Do I need flashcards?  Oh no, we won’t even have time to cook anything!”Luckily, we found our solution and hope this can help you guys out too. When we get super swamped with homework on top of homework on top of work on top of everything we turn this yummy, week-lasting recipe. Who’s that little white fur-ball in the corner. Silly boy.


  • 1/2 box of Kokumaro curry bricks
  • 3 1/2 cups of water
  • 1/2 cup of mixed frozen vegetables (we used corn, broccoli, peas, and carrots)
  • 1 medium sized potatoes
  • 1/2 onion
  •  3 Chicken Breasts or Thighs
  • Fried rice


  1. To a stewpot, add the 3 chicken breasts or thigh.Cook on Medium high until both sides are golden brown
  2. 2. While the chicken is cooking, mince the onions and cut up the potatoes

    3. Remove the chicken and place on a cutting board when both sides are golden brown

    4. In the same pot, cook the carrots and onions

    5. Shred the chicken

    6. Once the onions are transparent, add in the potatoes and fry for 2 mins on low

    7. Pour in the water and bring to a boil

    8. Remove the foam that are on the surface of the water

    9.Add in the frozen vegetables

    10. Break up the curry bricks.

    11.Turn off the heat and place it in the pot

    12. Stir until all the curry bricks have melted

    13. Bring back to a boil and serve on fried rice. Enjoy 🙂




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