Pumpkin Coconut Cream Curry
Instagram : @strawbeariemilk
Ingredients:
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1 pc chicken thigh
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1 pinch salt
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¼ tsp sugar
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1 tbsp cooking sake
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1 clove garlic (chopped)
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1 small onion (thinly sliced)
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90g pumpkin (mashed and strained)
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400ml water
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150ml Ayam Brand Trim Coconut Milk
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90g Japanese curry roux
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1 tsp chicken stock powder
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Vegetable oil for frying
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100g cooked Japanese white rice
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Nori sheet
Preparation:
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Cut the chicken thigh into bite size pieces and season with marinade. Set aside for a while.
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Heat oil in a pan, add the garlic and fry it till aromatic. Add onions and fry till translucent.
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Add the chicken pices and stir-fry till it is no longer pink. Add in water and mashed pumpkin. Simmer on low heat for 15-20 minutes.
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Add in the curry roux, chicken stock powder and Ayam Brand Coconut Milk. Stir well and bring to a boil. Turn off heat.
Preparation (Assembling the Obake Onigiri):
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Shape 100g of rice into an oval. Cut out eyes and mouth from the nori sheet and arrange onto the onigiri. Add on other Halloween decor you prefer using sausages, sliced cheese and carrots.
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Place the onigiri on a plate and add the curry. Drizzle a little more coconut milk onto the curry for garnish. And it's done! Happly Halloween!
