Iwakuni Foodie

I’ve had quite a few people ask me how to make Japanese curry so I thought I would take some pictures and blog about it.

It’s actually quite easy and doesn’t take a lot of time at all.

This will make a pretty big pot so if you just want to make a little bit, just use half the box of curry seasoning and use only half of the amount for each ingredient.

For my version you will need the following:

3-4 medium onions
3 carrots
7-8 small potatoes
2 chicken breasts
2 chicken thighs
1 box of Japanese curry seasoning
4 1/2 cups of water
2 TBSP olive oil
Rice (cooked) to serve over

Cut onions into chunks. I usually cut it in half and then cut each half into thirds. Slice carrots. I slice them until I get to the thicker part and then I usually cut that in half and then continue to slice.

I cut my potatoes in half, and then cut each half in half again.
Remove skin and as much fat as you can from the chicken. Cut into bite sized chunks. Sometimes, mine are a little bit bigger than bite sized. I’m not all that great with a knife.

Pour the olive oil into a large pot and place on medium-high heat. Once the pan is hot, add the onions and carrots and chicken to the pan.

Sprinkle a little bit of salt and pepper on everything (optional). Stir everything with a wooden spoon and sauté for about 10 minutes. Add 4 1/2 cups of water and the potatoes, and let it come to a boil.

Once it starts to boil, turn it down a little bit. It should still be boiling, but a light boil.
Let it boil for about 20 minutes, stirring occasionally. Skim off any foam or fat that floats to the top as necessary.

Now you’re ready to add the curry blocks. Remove the pot from the heat and add blocks of curry. Stir until it has all dissolved. It’s very important that you remove the pot from the heat before adding the curry blocks. It helps with the thickening process.

Once the curry has dissolved, place the pot back onto the stove and bring to a light boil. Continue to cook for 10 minutes.

Put some rice into a bowl and ladle some curry over it, and dinner is served!!

ITADAKIMASU!

***Experiment with different brands of curry seasoning and add different things to your curry. This is my favorite way of making it, but every now and then I will make it with beef. You can also add mushrooms if you like. I also switch up the brand of curry that I use. I haven’t had one that I didn’t like yet. I also mix half a box of mild curry with half a box of medium curry. My son likes a little kick and I’m a wuss so this is my compromise. You can also adjust the amount of vegetables and meat you add in. I prefer mine to have lots of veggies and chicken so I typically add more than normal. If you do purchase a different brand of seasoning, check the recipe on the back to find out how much water it calls for. This one calls for 1000ml which is about 4.25 cups. I added 4.5 because I knew I would be skimming stuff off of the top. I’ve used curry that only called for 800ml of water before so they’re not all the same.

Try making some curry for your family and let me know what you think!