That being said, let's begin!
To start, we need some good curry ingredients that will make our stew more appetizing and hearty.
Traditional Japanese curry is usually with beef but we love chicken, too. Any meat can be used so experiment and try things out, it's a great way to make recipes your own. This -ible is based on a traditional "family recipe" style curry, but it is very easy to make it uniquely your own.
1/2 - 1 pound Beef, Chicken or your favorite meat, cubed into stew sized chunks
2-3 cloves Garlic, minced
2 peeled Onions, cut in quarters then sliced into 1/4 to 1/2 inch slices
2 peeled Carrots, cut randomly into bite-sized pieces (next step)
2-3 peeled Potatoes, cut into just larger than bite sized 1/4 to 1/8 of the potato (mine are kind of big so I'm opting for a slightly smaller cube, this doesn't affect flavor but some people like bigger potatoes)
1 package Curry Sauce roux ( you can buy this at any super market or your local Asian market)
Extras and add in's (These are optional - include or ignore at will. I find these enhance the flavor, and help to balance the end result):
1 Tbs Tomato Ketchup
1 Tbs Worcestershire Sauce
1 Tbs Soy Sauce
1 Tbs Apricot Jam/ Preserves
1 Tbs Curry powder (what else would go better with curry but more curry!)
Step 1: Clean and Cut Veggies and Meat
Step 2: Cook the Meat
Heat pot with 1 Tbs vegetable oil on medium-high heat.
Make sure pot is HOT before adding meat, the goal here is to sear, NOT to cook through. So with that in mind, brown the outside of the meat. If your pot is small add a little at a time so that the juice doesn't leak out and make the meat soggy. Again use the pictures for reference. After the meat is just browned remove it from the pot, keeping the heat on.
Step 3: Cook the Veggies
Add in potatoes and carrots, cook for another few minutes, about 5 will do - this isn't too important, it's just to get the pot back up to temperature.
Add the meat into the veggies.
Add in water according to the curry sauce directions; the pack I'm using says 3 cups per 4 bricks, but you may need more or less (the more that you use the thinner it will be, therefore vice versa on the less you use. We also enjoy using low-sodium chicken broth instead of water to give it more flavor, but it is entirely up to you).
Bring stew to a boil then simmer for 45 minutes. This is a good time to get your side dishes in order - I'm also steaming some rice so serve with my curry, but you can do some chicken katsu, tempura veggies, or miso if that's your fancy.
Step 4: Finishing the Curry
The optional add -ins:
Apricot Jam/ preserves
These help to enhance the curry's natural flavors and to sweeten it some (by using the jam)...they are totally optional, if you want them then go ahead and mix them in now; if not, feel free to skip to the end you stick in the mud you! Either way you need to cook your now curried broth an additional 10 - 15 minutes, to allow to thicken.
Curry powder is an add-in I would strongly recommend if you have it handy. If you love curry as much as we do then this is a must, just make sure you add it right before serving and give the pot a few extra stirs!
Step 5: Serve!
The perfect cold day food when it's rainy and you don't want to go outside, or maybe when you're feeling a little down and need a pick me up comfort food style.
Step 6: Extra Credit: Homemade Curry Sauce
Step 7: Ingredients (take Two)
3 Tbs S&B curry powder, this is a little more pricy than your garden variety curry but well worth it.
1 Tbs granulated sugar
2 Bay leaves
3 Star anise pods
1 Tbs tonkastu sauce (not pictured)
Apple sauce - a single apple rough chopped and blended is plenty, about a cup of you prefer store bought
Recommended (based on how spicy you like it):
1/4 tsp Paprika
1/4 tsp Cayenne
1 tsp Ginger powder
1 tsp Aleppo Chili flakes - a little easier to find online, this is a Syrian spice and since the country is in conflict could be a little hard to come by.
Step 8: The Roux
After this is done add your apple sauce, the pectin is a natural thickening agent, so you can cut back on your starch later.