Japanese Chicken Curry Stew

Japanese Golden Curry Sauce Mix is a meal saver. I try to always have a box in my pantry for a quick hearty meal. You can have a pot of chicken curry stew on the table in about 30 min. This is a must have pantry item for a fast satisfying meal.

 My notes to you…

·         There will be 2 packs of curry roux in the box, each will break into 4 squares and make about 3 cups of sauce. I buy mild sauce so I have the option to keep it mild or spice it up. I have not tried the spicy version.

·         The apple adds a nice background sweetness and I highly suggest you add it. However, if you don’t have and apple around - just skip it.

·         Make just the sauce for pouring over rice, noodles, shrimp or my son K.C.’s favorite – KATSU!

·         I like to cut my chicken, carrots and potatoes into smaller than bite sized pieces so you can have one piece of each in every bite. The other plus is that it will cook faster.

Japanese Chicken Curry Stew 

2          pounds            chicken (I used 4 thighs and 1 breast)

1           med                onion, chopped small

1           clove               garlic, minced

1           med                Serrano chili, minced with seeds removed

½        med                apple, grated

5          cups                water

2          med                carrots, diced

2          med                potatoes, diced

1           box                  Golden Curry Sauce Mix (7.8 oz.), broken into pieces

·         Heat pot over med-high heat; add 2 Tbsp. oil and stir fry chicken until no longer pink.

·         Add onions, garlic and Serrano and cook for about 5 min. or until soft and fragrant.

·         Add water, potatoes and carrots and bring to a boil. Reduce heat; cover and simmer until chicken and vegetables are cooked (about 12-15 min.).

·         Remove pot from heat and add curry pieces; stir until pieces are completely melted

·         Return to heat and simmer for about 3- 5 min, stirring constantly so it won’t stick and burn.

·         Serve over hot rice or noodles.

JUST THE SAUCE

Japanese Golden Curry Sauce

1           box      Golden Curry Sauce Mix (7.8 oz.), broken into pieces

1           med    onion, diced small

1           clove   garlic, minced

1           med    serrano chili, minced – seeds removed- leave the seeds if you want it spicy

½        med    apple, grated

6          cups    water

Heat a pot over med-high heat. Add 2 Tbsp. oil and sauté onions, garlic and serrano chili until soft. Add water and apple; bring to a boil.

Remove from heat and add curry roux squares. Stir to dissolve. Place pot back on the heat and simmer for about 5 min. or until the sauce thickens.