Japanese curry using Sauce Mix

I was little bit hesitant writing and posting food blog for a while I have been posting more Japanese blogs which is not food but my experience around Seattle. Please bear my English writing skills.

Now I decided to write some of my modified version of recipes from my favarite cook books, website and sometimes from the box or the bags of the ingredients.

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JAPANESE CURRY

This is Bretzke family’s favorite recipe. You can make your curry from curry powder and chicken soup stock. However, it will require several hours to make tasty curry. By using ready-made curry sauce mix from the box such as S&B Golden curry, you don’t worry about adding any other spices and make your curry in about one hour. I added garlic to this recipe. If you use pork instead of chicken, I will recommend you to add chopped ginger in addition to the garlic to enhance the flavor. I used S&B Golden Curry here.

Ingredients for 4 people

2-3 Chicken Breast or Thigh
1 whole Onion
1 carrot
4 small potatoes
1 clove of garlic
Curry sauce mix such as House Golden Curry (A half of 8.4 oz)Cooking Oil

Cooking Instructions
1. Peel and cut onion crosswise and chop into small pieces. Peel and chop garlic into small pieces. Peel carrots and cut into bite size. Peel potatoes and cut into 1 inch cube.
2. Heat large frying pan, add cooking oil, and sauté onion slices and garlic above with low heat until they are transparent and started browned. It will take for 15 minutes.
Caution: Do not burn them. It will be bitter if it burned.
3. While onion is sautéed, cut up chicken into about 1 inch square cube. Peel potatoes and carrots, and cut them into similar size pieces.
4. After onion is cooked, add chicken and sauté with Onion with medium heat until chicken is fully cooked.
5. Add potatoes and carrot into the pan and sauté for 5 minutes.
6. Add 3 cups of water into a large stew pot and add sautéed meat and vegetables.
Notes: The amount of water can be varied by the brand of the sauce mix and your preference. If you like thick sauce, add less water than the instruction of the box.
7. Cook the pot with high heat and boil. When grayish bubbles float on the surface of the soup, remove them to clear the soup.
8. Turn the heat down to medium when no longer grayish bubbles form. Cook it until the vegetables are tender. Over cooking the soup will cause potatoes breaking down.

9. Turn off the stove, break down sauce mix into small pieces and drop them into the soup.
10. Melt sauce into the soup completely. If the sauce mix remains on the bottom of the pot, it will cause the curry to be burned easily.
11. Cook and simmer the pot over medium heat stirring constantly to avoid burn. Longer cook this, more delicious it gets. Usually the left-over curry next day tastes better than one you just cooked.