Japanese Curry

For all of April, I literally tried to make every dish I had eaten in Japan. Now the authenticity is definitely questionable, but I couldn’t get enough of those flavors I enjoyed. This Japanese curry though may be one of my favorites. It is pretty easy to make and is so warm, comforting, rich and deep with flavor. You can also throw in just about anything you want – which sure isn’t the most authentic, but it is a great way to use those veggies going bad in the fridge or a great way to get more veggies in your day. You can also swap the rice for noodles and swap the chicken for beef, tofu, or pork. Seriously, you can do just about anything with this dish and it will taste incredible.

Serves: 4

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 60 Minutes

Ingredients:

• 1 Lb Chicken Breast, thinly sliced
• 2 Cups Broccoli Florets
• 1 Lb Golden Potatoes, Quarted
• 2 Bell Peppers, Diced Large
• 1 Yellow Onion, Quartered
• 1 Cup Green Peas
• 4 Green Onions, Finely Diced
• 1/2 to 1 Package of “Japanese Golden Curry”
• 2-3 Cups Chicken Stock
• Cooked Rice, For Serving

To Make:

1. So, even though we are making a soup/curry, we need to parboil the potatoes first so they are soft. Bring a large pot of salted water to a boil and add in the quartered potatoes. Boil for 5-10 minutes until the potatoes start to become soft. Drain and set aside until we are ready to add them to the curry.
2. Next, heat a large pot over medium heat – I use a Dutch oven to make sure it is large enough. Once heated, add a drizzle of oil and add in the yellow onions, bell peppers, and broccoli. Cook for 8-10 minutes until the veggies start to soften.
3. Next, add in the chicken breast and continue cooking for another 10 minutes so the chicken cooks through.
4. Add in the 3 cups of chicken broth and the curry cubes and stir until combined and the curry cubes break down. Then add in the peas and potatoes and then cover and reduce the heat to low and let simmer for 20 minutes. You will want to check and stir occasionally to prevent sticking and if you notice the curry is too thick, add in more chicken broth (about 1/2 cup at a time).
5. While the curry simmers, make your rice, dice your green onions, and get any other toppings you want ready.
6. When the curry is finished, serve over the rice and garnish with green onions!