This recipe lasted me and my roommate about 3 days and the best thing about it is that it’s not difficult at all. You just need to make sure you have all the ingredients! If you have leftovers, you can always freeze single servings and save them for another day.
I actually prefer Japanese curry over the curries over other countries (India, Vietnam, England…) because of the mildness of the spices in the curry. I also like Thai curry, but that’s another story. I’ve never tried to make it but I do believe a main ingredient is coconut milk. Anyways, I used Vermont Curry roux blocks this time, which is the favourite of my family. This prepackaged base is both convenient and guarantees authentic flavour.
15 baby carrots
3/4 white onion
2 skinless, boneless chicken breast tenders
3 blocks of curry roux
2 Tb extra virgin olive oil
4 cups of water
4 cups of steamed brown/white rice
+salt and ground black pepper to taste.
1. Cut all your veggies as well as the chicken into bite-size pieces. Try to make sure they are all the same size, so they will cook at the same rate.
2. Saute the onions in the olive oil over medium heat. Add your potatoes and carrots. Continue for about 5 minutes.
3. Remove your veggies from the pot and throw in your chicken. Make sure each side is at least browned then add your veggies back in.
4. Add 4 cups of water and let it come to a boil.
5. Simmer for about 20 minutes, until your potatoes are tender.
6. Add 3 blocks of your curry roux. Stir it in and cook for about 20 more minutes. Serve while hot over 1 cup of rice.
Watch the pot and stir every so often. The curry will thicken over time (the starch in the potatoes helps it do that), so I typically like to make this dish the night before I plan on serving it and steam the rice right before dinnertime.
I’m also really anal about getting enough fruits and vegetables in my diet so I like to balance out the carbs from the potatoes and rice with some sauteed broccoli and garlic, which is another really good quick fix.
I don’t mind doing a quick recipe tutorial on sauteing veggies. Veggies a la ME are influenced by Chinese cooking (aka my mother) so both calorie and fat content are low. I’ll do it if I get enough requests. :)