When I studied abroad in Japan I arrived probably never having had curry, and after trying it the first time I don’t think it was something I was head over heels crazy for. But there was a group of ladies at the school we attended that would prepare a free curry lunch on Wednesdays. Being a poor college student I was not one to turn down a free lunch, so every Wednesday for a month I’d eat curry. It must have grown on me because when I returned home at the end of the semester it was a meal I craved.
A couple years later a good friend of mine who’d taught English in Japan recommended S&B Golden Curry mix. It’s a curry base that she’d bought and made in Japan and then later found at grocery stores in the States. I prefer the mild or medium hot sauces, but it comes in hotter versions too.
This curry is really easy to make, and it’s hearty and perfect for cool weather. I follow the directions on the box, and it comes out perfect every time. The box offers some meat and vegetable suggestions and amounts; the ones below are my favorites. The nice thing is you can really use as much or as little of each vegetable as you’d like. I have a 12″ frying pan, and I just fill it up.
Curry Mix (the smaller 3.5 oz box) (if you get the 8 oz box just use half of the cubes)
1-1 1/2 lbs chicken breast
carrots (baby carrots work great and you don’t have to peel and chop them)
- Cut 1 to 1-1/2 lbs of chicken into bite sized pieces.
- Dice onion and garlic.
- While your curry cooks prepare your rice.
- In a large skillet, stir-fry chicken, onion and garlic in oil until lightly browned, about 3 minutes. Add carrots, potato, and bell pepper (all chopped to bite size pieces).
- Add 3 cups of water and bring to a boil. Reduce heat, cover and simmer until chicken, potatoes and carrots are tender, about 10 minutes.
- Break Golden Curry Sauce Mix into small pieces and add to pot stirring until sauce is completely melted.
- Add frozen peas.
- Simmer for another 5 minutes or so stirring constantly. (If sauce becomes too thick, just add water)
- Pour over freshly cooked rice.