OMG. This is the freaking easiest recipe of all time.
I literally did not have to do anything whatsoever but stir and watch the time. Now who said Japanese curry was tough? Did you know that Japanese curry is actually considered ‘fast food’ along with other things like miso soup, ramen, tofu and katsu? I ate in some of these ‘fast food’ shops in Osaka, and the food comes to your table literally minutes after you have placed your order! Now I know why, cause it’s so fast and easy to make.
I am addicted to this and I am so tempted to try out the katsu-chicken recipe so that I can have it with this delicious curry.
Now, Japanese curry is very different from our average Malaysian-Indian curry. It is not as spicy, much sweeter and has a very mild curry flavor. The star of this dish lies in the Japanese curry paste, and I even chose the hottest version, but it has not an ounce of spiciness whatsoever. Which is why I have added a few optional ingredients to the list, especially if you want to have more spice and ‘curry-ness’.
200g chicken cubes (can also use beef cubes)
1 liter water, or as much as needed
1 carrot, chopped into small cubes
1 onion, sliced
1 packet S&B Golden Curry sauce mix (100g)
1 handful curry leaves (optional)
3 chillies, sliced (optional)
1 sheet dry nori/seaweed, shredded into thin strips (optional)
1. Heat a small dollop of oil in a large saucepan. Throw in onions and cook until fragrant.
2. Throw in chicken cubes and carrot, stir fry for about 3 minutes. The chicken does not have to be cooked, so if it’s still raw, it’s fine.
3. Pour in the water until it just covers the top of the chicken cubes.
4. Leave to sit on high heat until the water starts to boil.
5. Once the water starts to boil, turn the heat to low. Pop in the entire packet of the Golden Curry sauce mix. If you are adding in the optional chillies and curry leaves, now is the time to add them in.
6. Stir the mix in until it has dissolved. At this point, the mixture in the pan should have a thick consistency. Otherwise just keep stirring until you reach that consistency.
7. Once done, serve over hot rice or noodles, and finish off with the shredded seaweed (or you can add sesame seeds too) and enjoy!
Easy right? I can easily make a whole batch of this and freeze the extras for consumption another week. They keep well frozen for up to about a month. Here are some step by step photos.
ENJOY! I know I did. 😉