カレー (Japanese Curry)

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|April 3, 2015|

DENG DENG DENG DENG (This sounds really good in my head – oh c’mon, live a little!) Today’s menu is…. カレー!!! Japanese Curry! I am also rushing my scholarship proposal, research proposal and some conference materials… so I want to introduce a dish that can be easily put together in less than half an hour! (But if you take half an hour to cut your vegetables and meat then that I really cannot help much.)

So… it’s really easy to make Japanese curry because you mostly use the curry cubes here:

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However, my Japanese curry is not done sloppishly. Let me illustrate my cooking process. First, heat up your pot and put a slice of butter into the pot – I don’t use oil. Then throw in your carrots first and then onions – you should let the carrot fry an extra minute or two before throwing in the onions. After which, you put in your chicken! Let it pan fry or pot fry until the chicken gets cooked – it would be a bonus if it is a little seared but please not charred! The next part is crucial or optional for some but I pour in a little Chinese wine and honey (I do this in replacement of mirin – Japanese sake and sugar). 

In my case, I used boneless chicken thigh! Once it sizzles, pour in water until all the ingredient is 4/5 submerged. Let it boil. Lastly, put in 4 curry cubes and then let it melt and simmer for the next 5-7 minutes.

Easy. Simple. Delicious! Voila!

I love simple, yummy and edible meals. Let me know if how you make your Japanese カレー and follow me on Instagram: clarrienoms or Twitter: @clarrienoms and I will see all of you in a bit.

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