Japanese Curry (great with Katsu)

Carmen

This recipe is great with katsu. But if you are feeling lazy, you can also just cook the chicken/pork in the curry. You can use whatever veggies you like and as much as you like. If you are a vegetarian, you can just leave the meat out all together

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Ingredients:

1 potato – diced
1 capsicum – diced
1 carrot – diced
1/2 onion – diced
2 sticks of celery – cut into small pieces
3 cups water
1 packet Japanese curry powder
250g chicken  – diced (not needed if you are using katsu)
2 cups cooked Japanese rice – to serve

Method:

  1. Heat some oil in a pan and cook onions (if you are using fresh chicken pieces -not katsu – add them in now and brown the chicken with the onion)
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  2. Remove onion/meat from pan and put in the rest of the veggies
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  3. Top with water and let it cook on medium for 25-30 minutes (until the veggies are soft)
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  4. Add in curry powder blocks
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  5. Add onion/chicken back in and mix well
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  6. bring to a simmer
  7. In a bowl, place 1 serving of rice. Top with katsu if you are using it
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  8. Add curry to the top and serve
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