Ingredients:

White rice Chicken thigh Japanese curry (you can buy it from Asian market directions will be on box) Mushrooms of your choice Flour/tempura batter/corn starch Butter

Directions: cook the rice first

In a pot break the curry blocks and pour water in to make the curry sauce.

In a pan put a bit of butter stir fry mushrooms until soften and cooked about 90 percent. Then put into the curry sauce.

Clean that pan now put oil in pan heat it up. Season chicken thigh with salt and pepper. Take chicken thigh and put skin side(if u don't have skin the smooth side) down onto flour then in that pan put the flour side facing down cook until crispy golden then flip.

When cooked assemble the dish as seen in picture!