Chicken with Egg Doria in Curry Cream Sauce

CHICKEN with EGG DORIA with Curry Cream-えびドリア

I guess you can describe Doria as a Japanese risotto. There are so many creative ways to spice up this dish. You can almost use any meat or vegetable, the ideas are endless. So if you’re in the mood to be creative tonight, try this recipe!

Serves 3

450g warm rice
200g chicken thighs
2 boiled eggs
½ medium onion
1 clove garlic, minced
1 sm piece ginger, grated
2-2 ½ cup milk
1 tbsp. curry powder
6 tbsp. white cheese
80g mozzarella cheese
To taste salt and pepper
2 tsp. vegetable oil

1. Cut the chicken into 2cm pieces. Sprinkle salt and pepper. Peel the boiled eggs and slice into 6 pieces. Slice the onions thin.

2. Heat vegetable oil on medium heat in a 24cm frying pan. Cook the chicken until crispy and brown. Add the onions, garlic, ginger and onions and cook well till the onions turn light brown. Add the milk and cook till a slow boil.

3. Add the white cheese, curry powder, salt and pepper and stir to a slow boil or until sauce slightly thickens. Approx. 1 minute.

4. Place the eggs nicely around the pan and sprinkle the mozzarella cheese on top. Cover with lid for 1-2 minutes. When the cheese melts, take off the lid and cook for another 5 minutes. Turn off the heat and sprinkle a little black pepper and serve.

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