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Japanese Curry Recipe

   
 

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     Japanese Curry

Category   Entrees - Maindishes
Sub Category   None
Preptime   20 minutes

Ingredients
1 pork chop or chicken breast, cubed
3 medium potatoes, diced
2 carrots, diced
1 onion, diced
2 garlic cloves
2 cups water
1 bouillon cubes
2-1.2 tbsp veggie oil
2 tbsp curry powder
 
1 tsp salt
1 tsp chili powder

Instructions
Heat two tablespoons of oil and saute the onion and garlic. Add pork and cook until its no longer pink
Add carrots and potatoes, water and bouillon. Bring to a boil and simmer for 15-20 minutes.
Make a curry roux by heating the remaining 3 tbsp oil until its shimmering and adding the flower. Combine mixture until its golden brown. Add the curry and chili powder until it makes a very thick paste. Take 1/2 of a cup of the hot liquid from the other pot and add it to the roux to form a smooth paste
Add the curry paste in small chunks making sure each bit is completely dissolved. Add salt and simmer the curry for about 20-30 minutes, or until the sauce has thickened and the vegetables are tender.
Serving Suggestions
Serve 1/2 of a cup of the curry over 1 cup rice


Originally Submitted
10/2/2010





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