How to Make Japanese Curry (one of my favorite dishes)

 

Japanese Curry and Rice

Japanese Curry and Rice

For those who know me well, they know I love to eat rice. Whenever I’m traveling, I need to find rice within 3 days or I shrivel up and die. (Ok, I’m being a little dramatic.) In addition to rice, I love gravy and sauces that resemble gravy. So, when it comes to my favorite comfort food dishes, they all tend to involve rice and gravy!

Which brings me to Japanese curry. I heart this dish because it’s super easy to make, it’s a one-pot wonder, and it incorporates a ton of vegetables.

Japanese curry comes in a block – almost like a thick bar of chocolate – and is available in many grocery stores in the International food aisle. I like the Golden Curry sauce mix, but I’m sure there are several other good brands out there!

Even better, Japanese curry comes with a recipe on the side of the box. You can add a variety of different meats (like lamb, beef, or chicken), several vegetables (like potatoes, carrots, zucchini and onions) and, if you like it, tofu!

My husband and I like to slice tofu really thin and fry it up before making the rest of the dish. Here is our rough recipe:

Ingredients

1 14 ounce package of firm tofu, cut into thin slices

2 Chicken breasts

1 Yellow onion, chopped

1 Russet potato, cut into cubes

2 Carrots, sliced

1 Bell pepper (any color), sliced

1-2 Zucchini, sliced

1 8.4-ounce Package Golden Curry

Directions

1. Heat saute pan over medium heat and add 2 Tbsp oil. Fry tofu slices for 5-6 minutes, then turn and fry for another 5 minutes, until golden brown on both sides. NOTE: If you have a splash guard, use it. The water in the tofu will agitate the oil – be careful!

2. Cut chicken into cubes and chop onions.

3. Remove tofu from the pan to a plate covered with a paper towel to absorb excess oil.

4. Add onions and chicken to the saute pan. Stir fry 3 minutes, until onions are lightly browned and chicken is at least half cooked.

5. Add in chopped potatoes, carrots and bell pepper. Stir fry 1 minute, then add 1 cup water and bring to a boil. Cover pan with lid and let steam for 10 minutes.  NOTE: Watch the water level. You may need to add another 1/4 cup water if too much escapes from the pan.

6. Add in zucchini and cover for another 5 minutes.

7. Remove from heat. Break Godlen Curry sauce mix into pieces and add to the skillet. Stir until completely melted.

8. Add in fried tofu and simmer another 5 minutes, stirring constantly.

9. Serve over hot rice or noodles. Yum!

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