Wednesday, November 6, 2013

Japanese Curry

My daughter had dinner at a friend's house and RAVED about their Japanese Curry.  So I had to make it.  Can I say YUM?

It was worth the trip to the store to find the curry-- everything else I had in the house.  How perfect is that!
Helpful directions on the Golden Curry box
Good thing you have me to translate for you!!! (or give Erica Style directions based on a neighbor's recipe.)

Japanese Curry Chicken
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tart apple, chopped
2 ribs celery, sliced
1/2 onion, chopped
2 bell peppers, chopped
1/2 cup chopped carrots
1 can pineapple tidbits, drained
3 1/2 cups water
2 small squares Golden Curry
4 small squares to one large one
rice or noodles

Stir fry meat until well browned.  Push the meat to the side of the pan.  Stir fry the vegetables.  Mix the meat back in with the vegetables.  Cook one minute longer.

Pour the water into the pan and bring the water to a boil.  Add in the two small squares (break them off of the big square), and sir to incorporate completely.  Reduce heat to medium.  Simmer for 5 minutes, stirring constantly.

Serve over noodles or rice.  Serves 6

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