[Turmeric rice] Rinse the rice. Combine with water and turmeric, lightly mix them together, and cook the rice. Shape the cooked turmeric rice into a pumpkin and decorate it with roasted seaweed.
Cut the chicken into 2 to 3 cm dice. Cut the onion into 7 to 8 mm-wide wedges. Cut the carrot into 7 to 8 mm-wide half-moon slices. Remove the seeds and pulp from the squash and cut it into large bite-size pieces.
Heat the oil in a pot and stir-fry the chicken. When the surface of the meat starts browning, add the onion, carrot, and squash pieces, and stir-fry them well.
After the oil blends with the ingredients, add water. Once it comes to a boil, turn down the heat and simmer until the ingredients become tender.
Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is completely melted. Turn on the heat again and simmer over low heat for about 5 minutes.
Serve the rice and curry on a plate.
MEMO
For half of 220g box (6 servings): Increase the amount of ingredients with 660ml water.
