At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Doreen centre, our talented Chef Yuko has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Yuko has perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from Chef Yuko’s kitchen, her much-loved Japanese Chicken Curry with Carrot & Potato recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Yuko’s Japanese Chicken Curry with Carrot & Potato
Serves: 4
Prep Time: 15 mins
Cook Time: 40 mins
Ingredients
- 500g chicken thigh or breast, cut into bite-sized pieces
- 1 large onion, sliced
- 2 medium carrots, peeled and chopped into chunks
- 2 medium potatoes, peeled and chopped into chunks
- 2 tbsp oil (vegetable or canola)
- 3 cups water
- 1 apple (grated) – optional for sweetness
- 1/2 tsp grated ginger
- 1 tsp minced garlic
- Curry Roux (or use store-bought Japanese curry blocks like Golden Curry or Vermont Curry):
- 2 tbsp butter
- 3 tbsp plain flour
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp honey (optional)
Method
- Sauté the ingredients: Heat oil in a large pot. Add onions and cook until soft and lightly browned. Add garlic and ginger, then the chicken. Sauté until the chicken is lightly browned on all sides.
- Add vegetables: Add the chopped carrots and potatoes. Stir for a minute.
- Simmer: Add 3 cups of water and bring to a boil. Skim off any foam, reduce heat, and simmer for about 20–25 minutes, or until the vegetables are tender.
- Make the roux (if not using store-bought blocks): In a separate pan, melt the butter. Stir in the flour and cook for 1–2 minutes. Add curry powder and garam masala. Stir well, then add soy sauce, Worcestershire sauce, and honey (if using). Mix until smooth.
- Combine and simmer: Stir the curry roux into the pot (or add store-bought curry cubes). Stir gently until the sauce thickens. Add grated apple for a touch of natural sweetness if desired. Simmer for another 5–10 minutes.
- Serve: Serve hot over steamed white rice. Optional: Garnish with chopped parsley or serve with a side of pickled vegetables.
Whether it’s their first taste of Japanese Curry or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how Chef Yuko likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
