Japanese Curry

One of the dishes that I  learnt to cook from my mum was Japanese Curry.You must be curious where did my mum learn this from? My mum used to work as a domestic maid to support 7 of us. She had a Japanese employer whom she had worked for more than 15years and she learnt it from there. It is the simplest curry of all curries (Thai Curry, Indian Curry etc...) I swear by it.

Everyone in my family loves this curry including my brother who is a fussy eater and even my 6 years old nephew loves it as it is not spicy at all. You can cook just this dish to go with boiled rice and you will not need other dishes. It has meat, carrot and potatoes.

Note: One pack of the curry sauce can serve up 10-12persons. So what I prepared below is half of the serving.

Ingredients:

Japanese Curry Sauce Mix (House Brand) I got it at Tai Ping Asian Grocery Store in Auckland

125g which is half of the pack
300g of Meat (Pork, Chicken or Beef depending on your preference)

1 Medium Size Onion (Yellow in Colour)

2 Large Potatoes  About 300g

1 Carrot  About 100g

3 Tablespoon of Oil

1. Cut Meat, potatoes and carrot into cube sizes.
2. Chopped the onions finely.
3. Put the oil into a Saucepan, saute the onions until lightly browned.
4. Add the meat into the saucepan and saute for 2 minutes.
5. Add about 3 1/2cups (850ml) water into the saucepan and bring it to boil. Stir it on and off.

6. Once it is boils, add the diced carrots and bring it to boil again.

7. Once it boils again, this is time add the diced potatoes.

8. Cook over low to medium heat for about 15minutes.

9. Break the curry sauce into small pieces and add to the saucepan. Stir it constantly to dissolve the sauce.

10. Cook over low heat for about 20minutes, or until the curry thicken.

11. Serve over boiled rice, bread, Naan or Roti Prata.