This year, June has been recorded as the coldest winter month in Australian for last 10 years. On these cold nights, Japanese curry is the quintessential choice for dinner at my place because it’s easy to make and can be ready in 20 minutes. Curry is one of most popular dishes in Japan (believe or not), it was the The British originally introduced curry to Japan in the early 1900s, when India was under the control of British government.
The most important ingredient in this dish is of course, the curry sauce made from instant curry roux. As introduced by my Japanese friends, S&B Foods is one of most popular food brand in Japan. I used their curry roux for my dish. You can get the Golden Curry Series from most of Australian grocery stores at the Asian food section. Depending on your personal taste, you have a choice from Mild, Medium Hot, Hot and Extra Hot for cooking.Enjoy your curry Pepper
120g of Japanese curry cubes (4 cubes / half box)
500g – 600g of chicken breast / fillets, cut into bite-size (feel free to change your protein – beef or pork as you prefer)
1 onion, cut into small pieces
1 carrot, peeled and cut into bite-size
3 medium size potato, peeled and cut into bite-size
Green beans as option
Medium Grain White / Brown rice (refer Sweet and Sour Pork post how to cook your prefect rice)
1 tbsp cooking oil
800ml water (4 cups)
- Hot pot with cooking oil, add onion and chicken breast cook until golden.
- Add potato and carrot to the pan; stir through.
- Add 700ml water (or water level just cover with all ingredients); bring to a boil and remove top layer of scum from the pot. Stew until the ingredients are soft.
- Remove the pot from heat. Pop out curry cubes and add to the pot one by one, stir through. It is important to ensure the cube dissolved completed and add water (if necessary) to achieve the consistency you prefer. Add green beans and cook for a further 10 minutes on a low heat.
- Season to taste (if necessary) before serving with rice.