Japanese Curry
There are many types of curry dishes—curried rice, stews, curry flavored vegetables. This recipe most closely resembles curry that I had while in Japan. It is best described as a thick stew. I use S&B – Golden Curry Sauce Mix – Hot (Large) 8.4 Oz.
Add to a crockpot approximately:
1 ½ cups diced potatoes
1 ½ cups diced carrots
1 ½ cup chopped onion
1 stalk celery, chopped (optional)
enough water to just cover the vegetables (about 4 cups)
approximately 6 oz curry block—it comes in various sized packages I use a small package and sometimes throw in an extra block or two (half an additional package) depending on the size of the batch.
2 grilled chicken breasts, sliced into bite-sized morsels (you can use beef or shrimp also—for those who hunt wild game that is gamier than you like, such meat is good in this dish—simply soak the wild game in milk overnight, drain and then grill it or cook in a pressure cooker. Add it to the curry crockpot mix and let cook for several hours.
Cook all ingredients in the crockpot until vegetables are tender, checking occasionally to see if more water is required. The sauce should generally be about the consistency of a cream soup such as a clam chowder, but can be made thin like a broth soup.
Serve over fluffy white rice.
Warning: Do not add salt to this dish if you are buying a prepackaged curry sauce mix. There is more than enough salt in the curry blocks.
2 Comments
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Maria,
My family has been making this recipe for as long as I can remember (I was born in Japan and lived there for 10 years). Actually, I had it for lunch today!
I have since taken over the cooking duty, and while chicken is my favorite meat to add, I have ventured out because my fiance’s family is not all that fond of chicken.
Other meats I use are shrimp and roast. For the shrimp, I do not use the frozen stuff. No matter how I cook it is always tastes frozen to me. Therefore, I always try to grab the freshest stuff that I can. I pan sear it (with butter of course!) before I throw it into the “stew”. For the roast, I just stick it in the crock pot in the morning (with the seasonings from some miscellaneous store package) before I go to work and pull it apart when I get home. I like to add it about 8 minutes before serving because I like it to be a little chunkier; it tends to break into small strands with all the stirring waiting for the potatoes to soften (when I do not pan sear them before putting them in the “stew” that is). My mother actually used to put steak chunks in it from time-to-time, but I do not recommend that one. Though, be aware that the juices from the different meats will add their own little flavor to the “stew”.
Wow, well, I just finished reading the entire recipe and I see that you make this in a crock pot from the beginning. I have never done that before, I may have to try it. [:-{D}
Patrick
Comment by Patrick — June 18, 2007 @ 6:53 pm
Hi Patrick!
I do recommend searing or grilling the meat actually (especially chicken) although for doneness, it certainly doesn’t matter. I also use beef roast on occasion and I don’t sear that.
When you have used frozen shrimp–was it the shelled or unshelled? I’ve found that as long as I buy shelled, and marinate it in the shell and then take the shells off–no freezer taste!!!!
Comment by Maria — June 18, 2007 @ 7:01 pm