I was lucky enough to marry a man who make the best Japanese Curry EVER! It’s so YUMMY and EASY you should try it. As always I’m linkin’ it up here.
First you’ll need to find these. Curry Sauce Mix, they are sold in the Asian section of most supermarkets. They usually come in three degrees of heat, mild, medium hot or hot. We usually like to mix a medium hot and a mild together. We make 2 boxes of Curry for our family of 7. (6 of which are currently curry eaters) I suggest you do the same because this curry is one of those things that gets better with age it’s always so good as leftovers.
Then you decide what you want to go in your curry, we always do the same things. Carrots, potatoes, onions and chicken. You however can add whatever you would like. ( If you are now looking at the pictures and are a little concerned I just wanted to let you know, YOU DO NOT NEED THAT MANY CARROTS, POTATOES, ONIONS OR CHICKEN. We were making a mega batch so my hubby could bring some to work for his Thanksgiving holiday lunch) What you really need is enough veggies and meat to fill up 5 cups of water, (that’s for two boxes of curry sauce.)
After you have all of your veggies peeled and diced, cube your chicken and cook it up in a skillet with your onions and a little bit of oil.
While that’s cooking bring your vegetables to a boil in a large pot. When the vegetables are just tender and your chicken is completely cooked add the chicken and onions to your veggies.
Then you add your curry. It comes in these little blocks that you just drop into the water
As it dissolves it makes this really lovely curry gravy.
Then you serve it over, or next too some rice. I would recommend a Japanese style short grain sticky rice, but really you could serve it on whatever rice you have. Try it I know you’ll love it!