Japanese Curry

Name: Japanese Curry
Ingredients: 1/2 Tablespoons Olive Oil; 2 whole Medium Onions, Diced; 2 whole Medium Potatoes, Wedges; 2 whole Carrots, Wedges; 1/2 pounds, 78 ounces, weight Chicken, Pork Or Beef, Sliced; 2 cups, 15 tablespoons, 1 teaspoon, 13 pinches Water; 2-18 ounces, weight Curry Roux Brick, Mild; 2-18 ounces, weight Curry Roux Brick, Hot

8 ingredients

6 steps

Ingredients

1/2 Tablespoons Olive Oil
2 whole Medium Onions, Diced
2 whole Medium Potatoes, Wedges
2 whole Carrots, Wedges
1/2 pounds, 78 ounces, weight Chicken, Pork Or Beef, Sliced
2 cups, 15 tablespoons, 1 teaspoon, 13 pinches Water
2-18 ounces, weight Curry Roux Brick, Mild
2-18 ounces, weight Curry Roux Brick, Hot

Directions

1

To a heated pot, add olive oil and fry the onions for about 2 minutes until they are fragrant.
2

Add the potatoes, carrots and meat and continue stir-frying for about 5 minutes until the meat is cooked.
3

Add water and bring the mixture to a boil before cooking it on medium heat for 20 minutes until the meat is tender.
4

Remove the pot from the flame, add the curry roux bricks and stir until the curry is well mixed.
5

Stew the curry over low heat for another 15-20 minutes until it thickens.
6

Note: other vegetables such as eggplant, ladys finger (okra) and broccoli may be added to the stew according to personal preference.