Easy Curry

I’ve had two roommates in my life that have been missionaries to Japan.  Though they didn’t serve in the same place, they both came home with one unifying passion: Curry!  Sporadically throughout the school year we would host curry parties at our apt.  We’d break out the HUGE rice cooker, the biggest stew pot that we could find, and dish this up for anyone who wanted some with the specially set aside “Curry Spoon” (it used to be white, but with all the curry scooping the ladle part changed to a lovely shade of yellow, thus dictating its status as the Curry Spoon so that no other utensils would have to go through its same fate).

Anyway this meal is filling, delicious, a step away from ordinary, and EASY!  It’s so easy that I’m having Jay make it for us this week while I’m laid up.  The ticket for success, the key ingredient, is this stuff:

It can be found in any grocery store in the Asian food section, usually on or near the top shelf.  I always recommend getting the medium-hot.  Jay has no tolerance for spice, but he eats this with no problems.  We tried the mild once, but it had no flavor.  As my Grandpa would say, “It was like sticking your tongue out the window.” Trust me on this, medium-hot, the green label.

Easy Curry

• 4 chicken breasts, cut into bite size pieces (can use steak or seafood also, check box for recommendations and amounts)
• 1 med onion, sliced
• 4 red potatoes, scrubbed and cut into small cubes (don’t peel)
• 2 c. baby carrots, chunked
• water
• Golden Curry sauce mix, med-hot

Cut up potatoes and carrots first.  Put them in a microwave safe bowl with about ¼ c. water, cover loosely with saran wrap, then microwave them until just starting to soften – about 10  minutes, then test them and add more time as needed.  By softening the veggies first you cut down your simmering time by a TON! It’s really worth it.

While the veggies are steaming, sauté the onion and chicken in a little cooking spray in the bottom of a large stew pot.  Once the onions have softened and the chicken is cooked through, add the potatoes and carrots.  Now fill the stew pot with water until everything is just about covered.  Chunk up the curry block and add to water.  Bring to a boil and stir, helping the curry to dissolve.  Reduce heat, but continue to boil the curry until it reaches the consistency that you want and the veggies are as soft as you want.  Serve over rice.

Happy Cooking!

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