serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Pumpkin
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 tbsp vegetable oil
- 1 brown onion, thickly sliced
- 2 potatoes, peeled and cut into irregular chunks
- ¼ small Kent pumpkin, peeled cut into irregular chunks
- 500 g chicken thigh fillets, cut into 3-cm pieces
- 1.2 litres boiling water
- 1 packet Japanese Golden Curry Sauce mix, finely chopped
- 4 cups hot cooked Japanese rice, to serve
- 2 sheets nori
Instructions
- Heat a large heavy–based frying pan over medium heat and add the oil. Add the onion and fry for about 2 minutes or until lightly browned. Add the potato, pumpkin and chicken and stir to coat in the oil. Add the boiling water and bring to a simmer.
- Stir in the finely chopped curry and simmer, stirring regularly for 10 minutes or until the vegetables are tender.
- Remove from the heat and stand for 10 minutes before serving.
- To serve, mould 1 cup of cooked rice into a large ball. Using scissors, cut shapes from the nori to make a skeleton face on the rice, and arrange as pictured. Repeat with the remaining rice and nori.
- To serve, divide the curry between shallow bowls and top with the skeleton rice ball.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pumpkin
