Japanese Curry!

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Japanese curry is very different from Indian curries.  It’s thicker and has a milder flavor than its Indian counterpart, and the real secret is … using a curry mix from a box and that is the truth.  Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do.

Japanese curry or kare (カレー) is a quick, easy and fail-safe meal, making it a great choice for busy or uninspiring nights. Traditionally, you will have to make the roux from scratch using curry powder, flour, oil and seasonings. 

These are Japanese instant curry blocks, also known as curry roux. They can be found in just about any Japanese/Korean/Chinese market (or ordered online). 



Curry and Rice
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings

Ingredients

Chicken (cut for stew)
2 onions
2 carrots
3 potatoes
1 Tbsp oil
3 1/2 cups water (840ml) or see the package for the amount of water
1 box curry sauce mix (4 oz)
---Optional Seasonings---
1 Tbsp ketchup
1 Tbsp Worcester sauce
1 Tbsp apricot jam
1 Tbsp soy sauce
1 tsp curry powder
Steamed Rice

Instructions

1.Cut vegetables into bite size pieces.Heat oil and brown meat in a pot.

2.In the same pot, fry onions, carrots and potatoes.

3.Add water to the pot. After it boils, skim fat, and reduce heat to low. 

4.Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
If you'd like to add the optional curry powder, stir it in just before serving.

5. Pour the curry over rice.





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“It's a dangerous business, Frodo, going out your door. You step onto the road, and if you don't keep your feet, there's no knowing where you might be swept off to.” ― J.R.R. Tolkien, The Lord of the Rings

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