Saturday, May 5, 2007


Yeap, another Japanese food. カレー is pronounced as karē or in English: curry. Japanese curry is different from Indian curry in terms of texture, taste and level of spiciness. It is thicker, has a tinge of sweetness and is much more milder. These Japanese curry powder mix can be bought in supermarkets and bare in mind that their "Extra Hot" is relatively similar to red chilli and not at all near chilli padi's (bird's eye chilli) level. A wide variety of meats and vegetables can be used to make this curry. Potatoes, carrots, onions, capsicum, tofu, corn, sweet peas, pork, beef, lamb, chicken, prawns... etc etc. Usually this curry is served with rice, udon or bread. My bro (the pro in Jap curry) says it taste much better when paired with Japanese rice.

Basic Japanese Curry
2 onions
1: 1 carrots : potatoes (diced)
1 lb chicken meat (diced)
100g Japanese Curry powder mix
6 cups water
2 tbps vegetable oil

In a pot, fry thinly sliced onions in oil until lightly brown. Add in the potatoes, carrots and meat to the onions. Cook a bit longer, then add water and bring to boil.
Cook until vegetables and meat are done (approx 20 mins). Stir in the curry powder and simmer over low heat, stirring often until curry thickens.
Serve over steamed rice.

Serves 4-6.

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