JAPANESE RICE KARE

The Japanese also have a curry. Curry favor, of course. Unfortunately if you have to hunt for food at the restaurant. Yuuk, create your own course and serve with warm rice.
 

The ingredients / condiments:
800 grams of white rice
1 chicken breast fillet, cut into 2 parts, split again 2 parts, crushed
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 egg whites, beaten off
150 grams of coarse panir

Kare Ingredients:
1 onion, cut into pieces
1 carrot, cut into 1 x 1 x 1 cm
200 grams of potatoes, cut into 1 x 1 x 1 cm
75 grams of ready-made curry spice
750 ml chicken stock
1 teaspoon soy sauce
1 tablespoon tomato sauce
1 tablespoon unsalted butter for manumis
1 tablespoon cooking oil

How to Make:

     Marinate the chicken with salt and pepper. Let stand 15 minutes. Dip chicken into egg whites. Panir roll over.
     Fry over medium heat until cooked. Cut into pieces.
     Heat the unsalted butter and oil. Saute onion until fragrant. Add the carrots and potatoes. Saute until wilted.
     Add broth, curry seasoning, soy sauce, and tomato sauce. Stir well. Let it boil. Turn up the fire. Cook until vegetables tender. Lift.
     Serve hot over warm rice. Give the chicken pieces.

 Serves 4