|Sweet curry is serious food|
There is always a first in everything, even when the year is coming to an end. Such as making Japanese curry.
A friend in England has run out of her Japanese curry stash and I am going over to replenish her stocks. The poor woman must have been deprived for a while, for she could not provide any details , other that it comes in cubes.
Curry, I know. In pastes and powders, yes, but cubes ? Eh ?
I swept off a couple of boxes from Cold Storage, hotness ranging from mild to very hot . And to my dismay, they come in blister packs, not cubes. I had unwittingly landed myself with a year's supply of curry.
Meanwhile the search for curry cubes will continue until I leave for England.
If there is any good that came out of this, it would be that I made my first ever Japanese curry. Best of all, my daughter and I absolutely loved it ! Hubby prefers macho Indian hot but girly sweet curry is the new thing for us girls.
Thanks to my friend, I am now acquainted with a new ingredient. If anybody out there knows where I can get Japanese curry that comes in real cubes, do drop me a note.
Meanwhile, here's what I did that transformed my curry outlook :
1 T oil
2 cups chicken breasts, cubed
1 T onions, shredded
1 carrot, cut to wedges
1/2 smallish pumpkin, deseeded and cut to chunks
1.5 cups water
2 curry blisters
Heat oil. Fry onions until softened.
Lightly brown chicken.
Add vegetables and fry.
Add water. Simmer for 20 minutes.
Turn off heat.
Add curry blisters / cubes.
Turn on heat again and stir for 5 minutes.
Serve immediately, with white rice. Avoid letting the curry stand for too long or it will congeal and the texture will be unappetizing.