In line with our theme of elevating fast-food dishes for the second week of our Stay-home recipes, today’s recipe will be addressing the one and only Jollibee, specifically their chicken which indeed brings us all joy.
Hailing from the Philippines, this mega fast-food chain has captured all our hearts with their sinful, food coma-inducing dishes, and I’m sure you’ve all enjoyed binging on Jollibee on one of your cheat days. Whether it be their signature Chickenjoy, Jolly Spaghetti or Yum Burgers, these dishes have me convinced of Jollibee’s spot in the fast-food hall of fame.
However, unhealthy fast-food isn’t something we can indulge in regularly, no matter how tempted we may be. This recipe is for the rare occasion when you decide to treat yourself after weeks of eating home-cooked food during the ‘Circuit Breaker’, and accidentally order too much. Now you have some leftover chicken that’s too delicious to go to waste—here’s how to refashion some good ol’ chicken tenders into Jollibee Tenders Japanese Curry Rice.
Ingredients
- 1 Tenders Set Meal with Rice
- 2 cubes of Golden Curry Sauce Mix (spice level to your liking)
- 1 small carrot, sliced into cubes
- 2 small potatoes, sliced into cubes
- ½ onion, chopped
- 2 eggs, 1 tablespoon milk, 10g of butter, a pinch of salt (optional)
Tools
- Knife
- Chopping board
- Deep frying pan
- Oven
Recipe Preparation
Preparation time: 5 minutes; Cooking time: 25 minutes
Feeds one
- Slice potatoes and carrot into cubes and chop onion.
- Add oil into a frying pan and stir-fry onion until it turns translucent.
- Place potatoes and carrots in the frying pan and pour 200ml of water into the frying pan, covering it with a lid to allow ingredients to cook well over medium heat.
- Warm chicken tenders in the oven and cut them diagonally like so, to create the katsu shape.
- (Optional) In another frying pan, heat up 10 grams of butter until it’s all melted. Mix 1 tablespoon of milk and a pinch of salt into two beaten eggs, and pour the mixture into the frying pan, allowing the bottom of the egg to cook.
- Once the base is cooked, transfer the egg to your plate on top of the rice, making sure that the egg is still creamy.
- After 15 minutes, add two curry cubes into the ingredients and break up the cubes, stirring until the sauce turns brown. You can adjust the consistency of the curry to your liking by adding more water.
- When the curry is sufficiently thick, plate along with chicken!
Recipe (In Pictures)
Step 1: Slice potatoes and carrot into cubes and chop onion.
Step 2: Add oil into a frying pan and stir-fry onion until it turns translucent.
Step 3: Place potatoes and carrots in the frying pan and pour 200ml of water into the frying pan, covering it with a lid to allow ingredients to cook well over medium heat for 15 minutes.
Step 4: Warm chicken tenders in the oven and cut them diagonally like so, to create the katsu shape.
Step 5: (Optional) In another frying pan, heat up 10 grams of butter until it’s all melted. Mix 1 tablespoon of milk and a pinch of salt into two beaten eggs, and pour the mixture into the frying pan, allowing the bottom of the egg to cook.
Step 6: Once the base is cooked, transfer the egg to your plate on top of the rice, making sure that the egg is still creamy.
Step 7: Add two curry cubes into the ingredients and break up the cubes, stirring until the sauce turns brown. You can adjust the consistency of the curry to your liking by adding more water.
Step 8: When the curry is sufficiently thick, plate along with chicken!
After everything came together, I was quite pleased that the final result actually looked like something you could find at a restaurant, and not just a dish I had quickly thrown together using the remnants of my previous meal. Since the chicken doesn’t require any breading or deep-frying, all you need to do is make the curry (follow the instructions on the box) and cook the egg to obtain a quick fix meal that still tastes good.
You’d be surprised by how well the seasoned Jollibee tenders went with the savoury curry; the mild burn of the Japanese curry brought out the spices coating the chicken and filled my mouth with a salty richness which emphasised the crunchy breaded tenders. Creamy and smooth, the barely-done scrambled egg added another level of texture and flavour, while the rice supplied depth and some bite.
The next time I make this dish, I’d probably cook the curry longer so that my potatoes to fully cook, and I might even experiment with adding some of the Jollibee gravy into the curry. Nonetheless, this dish was really convenient and still indulgent—maybe using tenders from other fast-food chains will give it a different result, but who knows?
If you try your hand at the Jollibee Tenders Japanese Curry Rice, tell us how you found it and stay tuned for our upcoming Simple Stay-home Recipes!
Expected Damage: S$8 – S$10 per pax
