Curry is a spice that originated in the Indian Subcontinent. The spice is popular in Asia and parts of Europe. Curry has health benefits and is typically consumed in the form of a sauce.
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Indian curry has a soupy consistency, while Japanese curry uses flour and oil to make the sauce thicker. This recipe uses Japanese instant curry roux blocks and additional curry powder.
Curry was introduced to Japan during the Meiji era (1868-1912) by the British, at a time when India was under the colonial rule of British Raj. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.[Wikipedia]
Ingredients:
Raw chicken breast, cut into pieces
3-4 potatoes (depending on size of potatoes), cut into pieces
1 carrot, sliced
1 onion, diced
1 can diced tomatoes
Pepper
Salt
Minced garlic
3 curry blocks
2 tablespoon curry powder
Steps:
1. Heat pot then put oil.
2. Cook chicken until surface is cooked.
3. Fry onion for 2 minutes.
4. Add tomatoes.
5. Fill tomato can with water and add to pot.
6. Add pepper, salt, and a spoon of minced garlic.
7. Add curry blocks.
8. Add curry powder.
9. Stir until mix boils.
10. Turn off heat. Cover and cook for 10 minutes.
If amount of ingredients and water is increased, cooking time is >10 minutes; if amount is decreased, time takes <10 minutes.