This Japanese curry is delicious and easy to make (and as a bonus, you only have to wash 1 pot afterwards!). Most grocery stores now carry boxes of Japanese curry blocks – popular brands are Vermont Curry and Golden Curry. Both are good, though I think Vermont Curry is a bit sweeter because their sauce includes apples. I prefer the “mild” version, though there is also “hot” and “extra hot”!
The box has instructions in English, but I’ve modified it here to my preference (and to only make half the box). Leftover curry freezes well, but the best way to reheat it after defrosting is definitely using the stovetop (not microwave). Just add a tablespoon or two of water to the pan to help smooth the sauce back out. Potatoes in general seem to turn a bit mealy in texture after being frozen, but you can minimize this a bit by using potatoes that are firmer/smoother in texture, like red or yellow potatoes instead of Russets.
You will need: (makes 4-6 servings depending on how hungry you are)
- 1 to 1.5 lb chicken thighs (or breasts) or beef (I use ribeye if on sale because it is more tender, or just beef stew meat — but will have to increase the cooking time in water to tenderize it), cut into 1.5-inch cubes or so
- 1 large onion, chopped small
- 2 cloves of garlic, minced
- 3 carrots, peeled and cut into 1-inch chunks (cut larger pieces from the top of carrot in half)
- 2 medium potatoes, peeled and cut into 1.5-inch chunks
- 3 celery stalks, cut into 2-inch lengths
- 1/2 box of curry blocks (4.2 oz.) – they usually come packaged in 2 portions
- 4 c water, or enough to cover meat and vegetables
Instructions
- Season meat with salt and pepper. Heat 2 T oil in a deep pot over medium-high heat. When oil is shimmering, add the meat in a single layer if possible. Brown on both sides, about 3 minutes per side.
- Add in the garlic and onion and stir around, cooking until onion is translucent. Add potatoes, carrots, and enough water to cover the ingredients. Bring to a boil, scraping the bottom of the pot to remove browned bits into the sauce, then cover and simmer on low until meat is cooked through and potatoes can be easily pierced with a knife (15-20 min.).
- Stir in the curry blocks (usually 4 squares) — sometimes I like to cut each square into smaller squares to speed up the melting. Cook on low heat, stirring occasionally, until blocks are fully melted and sauce has thickened. Add in the celery and cover the pot, continuing to cook about 5 minutes until celery is softened.
- Serve over rice or noodles. I like to top it off with a dash of Worcestershire sauce — something my dad always did when he made curry… I like the taste, though probably not authentic :)
Here is the front of the curry box for reference:
Wonderfully Made 