Japanese chicken curry
Ingredients:
450 g rice, rinsed
600 ml water

1 onion, sliced
2 carrots, diced
1 tablespoon olive oil
1 tablespoon butter
300 g chicken thigh, cut into bite-sized pieces
600 ml water
3 blocks curry roux
3 boiled eggs, halved

Steps:
Cook rice with 600 ml water.
Microwave onion and carrots for 3-4 minutes until slightly softened.
Heat olive oil and butter in a pot. Add chicken and cook until browned.
Add the microwaved onion and carrots, then pour in 600 ml water. Simmer for 10 minutes.
Stir in curry roux and simmer until thickened.
Serve curry over rice, topped with boiled eggs.

Salad
Ingredients:
Vegetable mix
Lettuce, torn into bite-sized pieces
1 tomato, diced
2 tablespoons olive oil
1 tablespoon soy sauce
Pepper (to taste)
Parsley, chopped (for garnish)

Steps:
In a bowl, combine vegetable mix, lettuce, and tomato.
Drizzle with olive oil and soy sauce, then sprinkle with pepper.
Toss gently and garnish with parsley.
Serve fresh and enjoy!