I’ve always wanted to cook a saucepan of Japanese curry, pour it over a huge mountain of fragrant white rice and watch it flow down like lava along the slopes of an active volcano. So we did.
For fear that the pot of curry may feel pressurised with all the attention cast upon it, we chose to have some good ol’ Ebi Tempura for sides to bask in this little Japanese theme we have going on for the day.
You’d be able to find some boxes of Ebi Tempuras in the frozen food section of your friendly neighbourhood supermarket. All you need to do is heat up some oil and shallow fry them till they turn golden brown.
PS: Do remember to place paper towels on the plate to soak up any excess oil. It’s all in the name of health. (Of course, this meal isn’t exactly all that healthy now is it?)
We were amazed at the wide array of brands that the supermarket carried. 6 shelves catered just for Japanese curry. Pick a brand you fancy then the level of spiciness you think you’re up for. We chose S&B’s Golden Curry Medium Hot.
In one box, there are 5 recommended servings that you can break up and use accordingly. Looks just like a bar of chocolate! We used 3 servings for 2 people in hope for thicker sauce 😀
Besides the curry mix, you’re gonna need:
2 carrots, peeled and cut to bite sizes
2 potatoes, peeled and cut to bite sizes
1 large onion
200 – 300g boneless chicken fillet, cut to bite sizes
1 tablespoon cooking oil
About 500ml water
You can vary the ingredients and their amounts according to your preference. Whatever your taste buds call for!
With easy-to-follow instructions in this recipe by Noob Cook, cooking this dish was no rocket science. We had a pot of simmering goodness in about 45 minutes and the kitchen was just filled with the curry’s aromatic fragrance.
1. Heat a saucepan with oil then add onions and fry till they’re soft.
2. Place chicken chunks in a single layer on the base of your saucepan and let them brown on each side.
3. Throw in the potatoes and carrots, mix everything evenly.
4. Add water and bring it to a boil. Simmer it for about 20 minutes (with the lid partially closed), or till the potatoes are cooked.
5. Toss in the slabs of Japanese curry and stir them in till they dissolve. You would probably need to add in more water at this point to reach the consistency that you’d like because both the curry mix and potatoes are starchy.
6. Warm the curry through and serve!