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Japanese curry is comforting, aromatic, sweet and perfect with rice. It’s a great option for anyone who can’t handle spicy food, but still want that delicious mix of spices.
I only started making Japanese curry at home since last year, and I would like to think I’ve perfected it to how I like it.
Though, if I was completely frank, it’s very easy and simple to do yourself.
As long as you have Japanese curry stock!
Japanese curry
INGREDIENTS
Serves 2 – 3
Golden Curry stock
Chicken thigh fillets
1 Carrot
1/2 Brown onion
1 Potato
1/2 apple
1 cup water
DIRECTIONS
1. Prep your ingredients before starting to make everything run smoothly. Peel your carrot and chop them into 1-2cm chunks. You also want to slice your onions. You can have them as chunky or thin as you want. Lastly, cut your chicken into 2cm bite size chunks.
2. Place a pot on the stove with some cooking oil and once the oil is hot – place your onions in. Stir your onions so they don’t burn, and add your chicken in once your onions have started to reduce.
3. You want to keep your pot on high to brown your chicken. Once your chicken is nicely browned – place all your potatoes and carrots into the pot with 1 cup of water and 1/2 a grated apple. (no skin)
4. Give it a bit of a stir and place your pot on medium to low heat once it starts to boil. Let the carrots and potatoes cook.
5. Once the potatoes and carrots are slightly soft (about 15min) add in your curry stock in. Give it a stir and let it simmer for a minute before plating up and serving.
6. Japanese curry works great with white rice, but it’s also lovely with udon.
