INGREDIENTS
150 g
X 4 chicken thigh
100 g
Carrot
400 g
Onion
250 g
Potato
1
Egg
4 cups
Rice, cooked hot
30 g
Flour
1
Salt and pepper
1 tbsp
Oil
1
Oil to deep fry
1 cup
Japanese breadcrumbs
1/2
packet 230g ((8.11oz) house vermont curry
800 milliliters
Water