This is a quick, easy and fail-safe meal to make. It is a great choice for busy weekday nights, when I want to cook something but do not want to think too hard about how/what to cook. For those who do not take spicy foods, this curry is perfect for you because it is not spicy at all, in fact it is totally sweet. You can add a little spicy chilli powder (I use R.S.T’s Queen of Chilli) if you like that added fiery kick. Making Japanese curry at home is fun to me because authentic Japanese curry that are served in Japanese eateries is sweet and I like that I can make it spicier at home to suit my own preference. I was inspired to make this after seeing how Mochachocolatarita whip up hers so effortlessly in her kitchen. So nowadays I always have the curry spice in my pantry for emergencies. This version I whipped up is with chicken, carrots, potatoes and onions, you can be creative and experiment with all kinds of ingredients.
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- 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box, as shown in the photo above)
- 2 carrots, peeled and cut to small chunks
- 1 potato, peeled and cut to small chunks
- 1 large onion, roughly chopped
- 200 to 300g boneless chicken fillet, cut to large chunks
- 1 tbsp cooking oil
- 700ml water
2. Place chicken pieces (you should cut them bigger than mine because mine is too small) in a single layer in the wok. Let the chicken pieces brown on one side (do not toss and turn or stir fry it). This will allow extra flavours to be released.
3. After one side of the chicken is browned, turn them to the other side using a pair of kitchen tongs and again, cooked till the pieces are browned. Add potato and carrot chunks, mix everything evenly.
5. Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Season it to taste if desired (example adding sauces or chilli powder). Warm through the curry before serving.
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