21 Aug '16, 11am

Japanese Curry Recipe

Heat casserole with 1 tbsp oil. When the oil is heated, brown chicken in batches until evenly browned, taking care not to overcrowd the meat in the casserole. Do not discard the brown bits or juices collected in the casserole. Set aside. Add the remaining oil and cook onions on medium heat until they are soft and translucent. Add potatoes, carrots, browned chicken and water. Bring to a simmer for 20 minutes, or until the potatoes are cooked. Add the instant Japanese curry cubes and stir through until they are dissolved. Adjust the consistency of the curry (simmer for a few more minutes if too watery; add water if the curry is too thick). Season to taste if necessary (example salt, dashi, soy sauce, fish sauce or chilli powder; I usually do not add further seasonings as the instant curry sauce is already nicely seasoned). Serve curry with rice and top with some spring onion...

Full article: http://www.noobcook.com/japanese-curry/2/

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