I desperately called into the endless friend void that is Facebook and someone answered. Ahh, Dean, although you didn’t help me at all (you ended up not having to since I figured out the reason my website wasn’t working was due mainly to user error…more specifically the user writing this now) your willing response alone has moved me. I asked you what your favorite food was and you mentioned Japanese curry and I just wanted to kiss you because that is exactly what I crave (along with donuts and ice cream and pickles) day in, day out. Dean, wherever you are, know that I offer up this bowl of steaming hot thanks to you.
If you’ve never had Japanese curry I advise you go to the nearest Asian market and pick up a few bricks. I use either Golden Curry or Vermont Curry, both of which are readily available at Asian markets or even your nearest grocery store’s international section. Now, if you asked me what was in these curry bricks exactly, I wouldn’t be able to give you an answer. Just know that it’s unlike any other curry I’ve ever had and it’s so so good.
This is probably one of the easiest dishes to prepare as the curry is already made and the directions to make a basic curry are on the back of the box!
1.5 lbs chicken cut into bite size pieces
1 medium onion
1/2 c frozen petite peas
1 c radish greens or spinach
1 large Idaho (Russet) potato
2 tbsp cooking oil
1 square (or half box) of Curry brick
3-4 c water
Directions: Cut chicken into bite size pieces. Note that you can use any meat for this dish, I typically like chicken. Chop onion into chunks about the same size as chicken. Peel and dice potato and carrots. Heat pan to medium high and add cooking oil, once ready toss in chicken, onion, potato, and carrots. Stir until onions begin to become translucent, pour water into pan and reduce heat. Cover and let cook until meat is tender. Break curry brick into designated cubes and stir in until cubes are completely dissolved. (This will take a few minutes, make sure to stir slowly and thoroughly check for curry clumps in need of breaking up). Keep on heat for between 5-10 minutes and add peas and radish greens in the last 3 minutes. Serve over rice!
*You can use any vegetables you want in this dish, I’ve substituted potatoes for taro and found that it worked really well. You can also serve this over udon noodles! Oh, and don’t be afraid to garnish with fried garlic bits or pickled radish or a soft boiled egg or even cheese!