Japanese Curry
This recipe is so flexible. You can grab all leftovers in the fridge, throw it into the pot, and it will be delicious. We use Golden Curry sauce right out of the box. You can make your own but we prefer the box! This is what most Japanese people use at home, and a childhood favorite of Allen's. It’s not spicy, though you can spice it up, it is just a warm, delicious curry. You can buy Curry blocks at Asian markets or the Asian aisle of your grocery store. You might be inclined to skip these blocks because they contain MSG, but minformation perpetuated about MSG is harmful and we suggest you read this and reconsider what you believe about it.
Ingredients*:
Ingredients (serves 2):
2 cups Sushi Rice, rinsed (rinsing removes excess starch)
2.5 cups cups water
Olive (or other) oil for frying
2 servings protein (chicken thighs, Halloumi cheese, or chickpeas)
Pepper to taste
2 medium carrots, scrubbed
2 medium potatoes, scrubbed
2 sweet onions, peeled2 cubes
Golden Curry sauce (adjust up or down, depending on preference) for a gluten free option you can blend up coconut fat, curry powder, cornstarch, salt and GF flour to taste and texture preferences.
½ to 1 quart chicken, vegetable, or mushroom broth (or water)
Optional: Add milk, honey or greek yogurt for creaminess and to balance out the heat.
Optional: Add sriracha sauce or chopped jalapeno for additional spiciness.
Instructions
Cook the pre-rinsed rice, in either a rice cooker or a pot (see directions on bag).
Heat olive oil in a large pot and pan fry the chicken, Halloumi, or chickpeas. This step is to sear the protein, for about 10 minutes. The chicken doesn’t have to cook all the way through. It will finish cooking in the pot later. Add pepper to taste.
While frying the chicken, Halloumi, or chickpeas, chop the carrots into rounds, slice the onions, and chop the potatoes into big chunks. To speed cooking the carrots and potatoes, put them in the microwave for 3-5 minutes.
Remove the chicken, Halloumi, or chickpeas from the pan and add the onions, sautéing until nicely browned.
Add back in the chicken, Halloumi, or chickpeas and continue cooking for a few minutes.
Add the potatoes and carrots to the pot and mix all together.Add enough broth so that everything is swimming in it and continue cooking. It will start to become a brown color.
Break the curry cubes into small pieces and add to the pot, mixing until they have melted all the way through.
Mix in optional ingredient, if desired.
Serve over cooked rice.
To watch a demo of this recipe click here.
