How to Make YO-KAI WATCH 2's Buddy, Buster Curry

A Yokai’s favorite curry plate packed with meat and seafood. It’s sure to satisfy. Buster Curry and Yo-Kai Watch elements are property of Nintendo. Here's how to make Buster Curry.

What You Need:

For yogurt drizzle:
1/2 cup greek yogurt
Juice of 1/2 lime
1 TBL olive oil
Salt+Pepper to taste

For Buster Pilaf:
1 cup long-grain rice
2 TBL butter
1/2 TBL curry powder
1/3 cup onion, minced
2 cups chicken broth
Salt to taste

Buster Chicken:
4 Chicken drumsticks
1 tsp salt
2 tsp brown sugar
2 tsp curry powder
1 tsp smoked paprika
1 clove garlic, minced
1/3 cup greek yogurt
Juice and zest of one lemon
No stick spray

Buster Shrimp:
1 lb. shrimp, peeled and deveined
1 TBL cajun seasoning
2 tsp canola oil
2 TBL softened butter
Juice of half a lemon

Chopped mint to serve

For Buster Chicken: Toss chicken in a bowl with salt, curry powder, smoked paprika and brown sugar. Place in a zip top bag with greek yogurt, garlic and lemon juice and zest. Mix to combine. Marinate in the fridge for at least 2 hours.

Preheat oven to 450 degrees. Place marinated chicken on a foil lined sheet that you’ve greased with no-stick spray. Bake chicken for 30-45 minutes or until juices run clear.

For Buster Pilaf: in a medium saucepan melt butter. Add onions and a little salt. Cook onions until golden. Add curry powder and rice. Cook for a few minutes while stirring to allow rice to get nutty. Add chicken broth and bring to a boil. Cover and cook on low heat for 30 mins. Once cooked, remove the lid and fluff with a fork.

For Buster Shrimp: Mix together softened butter and lime juice. Set aside. Season shrimp with cajun seasoning. Place oil in large non-stick pan and allow to shimmer over high heat. Add shrimp and cook quickly for about a minute or two or until shrimp cooks through. Turn off the heat and add reserved lemon butter.

For Yogurt Drizzle: Mix all ingredients in a bowl until combined. Place in a squirt bottle and keep refrigerated until ready to use.

To serve: placed cooked meats and rice on a plate. Drizzle on yogurt sauce and sprinkle on chopped mint. Serve warm.