Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
When my sister still lived here, she regulary cooked japanese curry. We all liked the dish, but once she moved out I didn’t try make it myself. Until one day when I was craving japanese curry and decided to make it from scratch. You could all read how that attempt ended in my Cooking Disasters post. So I decided to just buy a package and give it another try, this time it turned out great. I made a few tweaks of my own to the recipe, so today I can finally share the recipe with you. Japanese curry tastes different than indian curries, but it still feels like a curry as well. If you have a toko or asian supermarkt close by you can buy japanese curry paste there. I usually buy the golden curry brand and the medium hot or mild variety as else it’s too spicy for me.
This recipe is based on Daily Cooking Quest her Japanese Chicken Curry recipe
- Potatoes – 4 big ones
- Carrot – 3 large carrots
- Onion – 2
- Japanese Curry Paste – about 1 package, 5 blocks or 100 gram
- Apple – 1 (optional)
- Soy Sauce – 2 tablespoon
- Chicken or vegeterian meat substistuion – 500 gram or one package
- Water – 1 liter/ 4 cups
- Garlic – 4 cloves
- Ginger powder – 1/2 teaspoon (optional)
- Olive Oil
- Honey – 1 tablespoon (optional)
This recipe makes japanese curry for about 4-5 people. You can serve it with rice.
- Slice and dice the onion and garlic. Then peel, slice and dice the carrots and the potatoes as well. If using chicken make sure to cut that in small sqaures.
- Now heat some oil in a wok or pan, add the onion and garlic and bake until the onion is translucent.
- Add the carrots and the water and cook for about 5 minutes. If using chicken add that as well. While the carrot is cooking peel, core and rasp the apple.
- Then add the potatoes and apple and cook for another 15 minutes.
- Now add the curry paste, soy sauce and ginger. If using vegetarian meat substitution add that as well. If serving with rice start boiling your rice now. Cook your curry for another 10 minutes while stirring.
- You can now eat your curry
- Salty Japanese Curry. If you like your curry a bit salty, you have some options. Either add a half till one bouillon cube or instead of a liter water use a liter vegetable or chicken broth. You can also add some extra soy sauce to taste.
- More Apples. I’ve seen some recipes that add two apples instead of one.
- Vary with veggies. You can add some other veggies if you like.