I have many memories of Japanese curry! I learned how to cook curry in Health and Career in elementary school kitchen, can’t be a camping experience without cooking the curry and rice over campfire and leftover curry over a piece of thick toast for a quick breakfast!
Beef or shrimps and scallops can be used instead of chicken and you can mix any brands of curry cubes which I often do. There are mild, medium and Hot in curry cubes and I use medium.
What you need,
- 1 tbsp. canola oil
- 500g boneless skinless chicken thighs or breasts, cut into bite size pieces about ½”-1” chunks
- 1 medium yellow onion, sliced
- 2-3 carrots, chopped into ½” rounds
- 3-4 medium russet potato, peeled, cut into 1″ chunks soaked in water for 10 minutes and drain
- 3-4 mushrooms, sliced
- Salt and freshly ground black pepper
- 2 clove garlic, sliced
- Leftover celery heart chopped (optional)
- Salt & Pepper
- 5 cups (1250ml) Water
- 6 Japanese curry cubes Glico or S&B brand
- A dash of soy sauce
- Cooked short-grain white rice
- In a large pot over medium-high heat, add a tablespoon of cooking oil and the chicken and sprinkle salt and pepper all over chicken.
- Cook the chicken until golden brown on all sides about 5 minutes.
- Add onion, carrots, garlic, mushrooms, celery (if you are using) to the pot stirring often to scrape up any browned bits, until the onions are translucent.
- Add the water to the pan and bring the hear up until it starts boiling. Bring the heat down and simmer for 20 minutes.
- Add potatoes and simmer for another 15 minutes until the potatoes are almost done.
- Tune off the heat and add the curry cubes. After 10 minutes, Turn on the heat and stir carefully not to break potatoes.
- Simmer for 5 minutes, add a dash of soy sauce.
- Serve curry with cooked rice.