Japanese Chicken Curry
Golden Curry with chicken is a great meal all year around, but I have to say it taste best during the winter months. It’s an easy and budget friendly meal to make. I like to use the orange box color because it isn’t spicy. You can get the box that suits your spice level. I also get the large boxes too.
2 large chicken breast, butterflied and cubed
1 bag of baby carrots
3-4 pieces of celery
3-4 large potatoes, washed, peeled and cubed
1 yellow onion ( small is fine)
1-2 boxes of Golden Curry 100 g size ( all depends how thick you want it)
Coconut milk small can size ( optional)
salt and pepper
a medium stock pot
frying pan with lid
knife and cutting board
- Wash, peel and cut all vegetables. Onions, carrots, celery and potatoes.
- Set a pot of water on the stock fill it about half way up, and turn on to a low simmering heat.
- Taking a frying pan place on a different burner and turn onto medium high heat.
- Butterfly and cube the chicken breast. Butterfly is to slice the chicken breast in half making a total of four pieces of chicken to cube.
- Place cubed potatoes into the pot of water, add 1 box of curry bar. I like to add additional extra curry bar from a second package. I save the left over bars for next time.
- Pour a little oil onto the frying pan and add the chicken all at once. Sprinkle a little salt and pepper and brown it on each side. Place chicken in the pot
- Return back to frying, add oil and cook the carrots, onions and celery for about 3-4 minutes with a lid on.
- After the vegetables have been slightly cooked turn of the heat on the frying pan. Add all the vegetables to the curry pot and simmer entire curry pot for about 30-40 minutes with no lid on. You must return every 10-15 minutes to stir the curry. It can burn on the bottom fast if you do not stir it.
- After all the carrots and potatoes are soften and the curry is thicken you can add small can of coconut milk and stir well. Serve it up with some warm rice.