So, tonight I thought I’d try to make Japanese Curry for dinner. Chris Hamby had taught me how to make Japanese Curry when I visited him in Nagoya, Japan a month ago. This is my first attempt at making it all by myself… yikes… this could be bad!

The Ingredients

First, note that everyone does curry a little differently, and these ingredients are only suggestions. Go to your local grocery and find the produce sections (it’s the section with a bunch of green stuff)! Then, grab any and all veggies that look yummy, and put them in your cart.

Ok, this is how I made my curry:

• 1.68 lbs of boneless skinless chicken breast – that is what I found, but I think anywhere from 1 to 2 lbs would work (you could also use beef, lamb, or shrimp… or not use meat at all).
• 2 bricks of curry sauce mix (I found this at an Asian Market). Apparently, it is best to mix two different brands (maybe House and S&B…).
• 1 yellow onion (or 2) – chopped
• 6 good sized carrots (or more) – chopped
• 4 red potatoes (I should have added a few more) – chopped
• 6 stalks of celery – chopped
• Some mushrooms – sliced
• Some cooking oil
• Some water (maybe 6 cups – I just filled the pot up till it was full…)
• Rice (and lots of it)

The Directions

1. Cut the chicken into cubes and chop the onions.
2. Stir-fry the chicken and onions in oil in a large (5qt +) pot. You might want to add some minced garlic too (I just forgot to buy garlic). Do this till the chicken is white throughout.
3. Add any other veggies – I added chopped carrots, celery, potatoes, and mushrooms.
4. Add water and bring to a boil. Reduce heat, cover, and simmer approximately 15 minutes.
5. While it is simmering, I suggest you put your rice in the rice cooker.
6. Add the curry sauce bricks to the pot (try to break them apart before tossing them in). Stir constantly until they are completely melted. Let it simmer for 5 more minutes.
7. That’s it… just serve it over rice.