This past weekend I had time to cook my favorite Japanese curry. Japanese people love to incorporate foreign food cultures and make it their own. It may not seem very original, but Japanese people are able to create a very original spin on a culturally traditional dish like curry.
Japanese curry can be sweet or spicy, depending on your taste. I go for the latter. My take on Japanese curry is pretty straightforward. First, I saute chicken pieces after dashing salt and pepper. They are cooked until lightly browned. I would not overcook them since they have to boil in curry soup later. I chop onions, carrots, and potatoes and add them with the chicken for a bit of sauteing. After boiling about 6 cups of water, I add the sauteed chicken and vegetables. Once the vegetables are soft, I would add the curry paste. You can purchase them at any Japanese or Asian grocery. All this takes about 20 minutes.
The surprise with my take on Japanese curry is to add curry sauce over a baked potato. The baked potato is very simple. Poke about 10-12 holes with a fork into the potato so moisture can escape. Drizzle oil and dash of salt. Wrap it in foil and bake in an oven for about 1 hour for 350 degrees. Or you can cook about 2.5 cups of rice. Voila! The results below...
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