Asian Curry

by Jihwa Jang

Ingredients

- 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box, as shown in the photo above)
- 2 carrots, peeled and cut to small chunks
- 2 potato, peeled and cut to small chunks
- 1 onion, roughly chopped
- 3 cleave garlic diced
- 200 to 300g boneless chicken fillet or pork, cut to large chunks
- 1 tbsp cooking oil
- 700ml water

- options : you can add broccoli and zucchini if you want more vegetable

1. Heat dutch oven with oil. Add garlic for 30 second. 

2. Put chicken pieces  in the oven and stir fry with garlic until it is cooked. (but it doesn't have to be completely cooked or brown)

3. Add potato and carrot, onion chunks, stir fry everything evenly. (you can add more oil while stir frying if you need) 

4. Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed; mine is fully closed because it has an air vent) or till potatoes are cooked.

5. Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Season it to taste if desired (example adding sauces or chilli powder). Warm through the curry before serving.