Curry does originate in Indian cuisine, but was brought to Japan from India by the British during the Meiji era (1868–1912). The Imperial Japanese Navy adopted curry to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry. It is also nutritious, and easy to cook in mass quantity. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960s. Since the introduction of curry, it was reinvented to suit Japanese tastes and ingredients. Japanese curry has little resemblance to curried dishes from other regions. It was changed and adapted so much that it stands on its own as uniquely Japanese. It is so widely consumed that it can be called a national dish. It is commonly served in three main forms: curry rice (curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry).
The other day I decided to make a Japanese chicken curry over rice. It is so, so simple to make! Especially if you use the S&B Golden Curry. These curry mix blocks come in different levels of heat (mild, medium hot, hot, extra hot). Unfortunately, I had to use mild because my three boys cannot take any heat, but it was still super delicious.
You can also replace chicken for beef, lamb or shrimp. Or perhaps even tofu, if you're a vegetarian like Caroline. 😁
Enjoy!💗Helena
INGREDIENTS:
- 900g chicken
- 900g onions
- 250g carrots
- 300g potatoes
- 2 tablespoons oil (I use peanut)
- 1,200 ml water
- 1 box of S&B Golden Curry
DIRECTIONS:
- Stir-fry meat and vegetables with oil in a large saucepan on medium heat for approx. 5 min. I prefer stir-frying the meat separately and then add it back in.
- Add water and bring to a boil. Reduce heat, cover and simmer until ingredients are tender, approx. 15 min.
- Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the saucepan.
- Stir until sauce mixes are completely melted.
- Simmer approx. 5 min., stirring constantly.
- Serve over hot rice or noodles.
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