JAPANESE CHICKEN CURRY After a few requests, I translated this page into english. The original page was in portuguese. Friends kept asking me for the recipie so I decided to take step-by-step pictures and add comments. The comments are not very detailed, but should be enough since this is really easy (and quick) to do. Come on, even I can do it. The amounts below are for around 6 good servings.
1 - Chop 2 big onions.
2 - Put some olive oil in a wok or big pan, and set the stove to the maximum.
3 - Add the onions and let it brown, stirring once in a while.
4 - Meanwhile, cut 500g of chicken into bite-sized cubes (or defroze it in the microwave, MIGROS diced chicken used here). You can also use turkey, pork, beef or even fish but I definitely recommend chicken.
5 - Meanwhile, also cook enough sushi rice for around 6 servings. I am lazy, so I use a rice cooker but it obviously can be done in a normal pan. Also instead of sticky sushi rice, any other rice can be used.
6 - After the onions have browned, add the chiken and 2 small cans of mushrooms (I recommend the canned non-sliced ones, from MIGROS). Reduce slightly the fire on the stove.
7 - Stir until the meat is cooked only on the outside.
8 -Add peas and carrots (in this cased MIGROS canned ones) and small potatoes (again, MIGROS canned ones, already cooked and peeled). If you are not using pre-cooked potatoes in this step, it will add a lot of time to step 10. Also, if the potatoes are big, just cut them first into bite-size cubes. I recommend definitely the pre-cooked ones or to cook them separate, at the same time of the rice.
9 - Add more water until you cover everything and reduce the fire to let everything simmer for a while. Stir once in a while.
10 - When you can easily smash the potatoes with a fork and the meat is tender (and cooked), you are ready to add the curry blocks. You can find them in any japanese store and I recomment the SB or HOUSE brands (no there's no MIGROS ones). There's a good store in rue de Zurich (close to the corner with rue the Lausanne). Japanese curry blocks have a "spicy" grade from 1 to 5. 3 is good if you don't like spicy food that much, and 4 if you do like spicy. 5 is a little bit extreme. Don't buy anything below 3. Use only one block (6 cubes) for the amount of meat and vegetables used here.
11 - Keep stirring until it looks like... well, Japanese Chicken Curry. If it is too thick just add some water. If it is too runny just add another small cube and/or stir for a while on a higher heat to lose some water.
12 - It is ususally a problem to get everyone away from the kitchen at this stage since the curry smell is already in the air. You can serve it now, but I suggest letting it sit for an hour or more for the vegetables to absorb the sauce a little bit more.
13 - Finnaly, for each individual serving, just put some rice in a bowl or plate...
14 - ... and add some curry sauce on top. If you used the option of leting it sit for a few hours, don't forget to re-heat the curry (and the rice) before serving.
15 - Add a spoon and give it a few seconts to disappear. INFO > If there's leftovers, just put them in tupperwares. A bed of rice with the curry on top. You just need to add one tablespoon or two of water on top before putting it in the microwave and it's ready to serve again.
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me@fcolaco.com