About This Recipe:
Japanese curry is savory, thick, and perfect for a cold winter meal. My go to curry mix is the S&B “Golden Curry” medium hot, which I can luckily find at my local supermarket. You can use either chicken, beef, or pork for the protein, but I think the carrots and potatoes are a must. The curry cubes are so full of flavor that you do not need to add any other seasonings (or even salt.) I always make the full amount, and then eat it throughout the week because curry leftovers are divine. All you need is some jasmine rice, and you’re ready to feast.
Ingredients (4- 6 servings)
-3.2 oz Japanese curry mix
-1 large onion, cut into thick slices
-1.25 lbs boneless chicken thighs, cut into large bite sized pieces
-4 carrots, peeled and cut into large bite sized pieces
-1 lb yukon gold potatoes, peeled and cut into large bite sized pieces
-Parsley, for garnishing
Instructions (45 minutes)
1. In a large skillet over medium heat, pour in 1 tbl of vegetable oil, and sauté the onion for 8-10 minutes until softened and slightly caramelized.
2. Add in the chicken, and cook for 6 minutes until almost fully cooked.
3. Add in the carrots and potatoes, and 2 1/4 cups of water (or as recommended by your specific curry package.) Bring to a boil, and then simmer covered on low heat for 10 minutes.
4. Turn the heat off, and break the curry blocks into pieces and stir into the skillet. Heat through and continue stirring for 5 minutes.
5. Serve over jasmine rice, and garnish with parsley.