08 October 2010


This recipe combines (sort of) both Indian and Japanese style curries ... I always get asked how to make it and now, I'm sharing.

In a large pot add/melt:
1 tablespoon of butter
2 tablespoons of olive oil

1 cup (large) white or yellow onion
½ teaspoon of red curry powder
½ teaspoon of hot madras curry powder
1 teaspoon of curry powder
¼ teaspoon of cumin
(Optional: a pinch of cayenne red pepper and a dash of crushed red pepper – if you want more heat).
Cook till onions start looking translucent.

2 cups of chopped carrots (approx. 10 medium)
2 cups of chopped potatoes (any variety will do)
Cook 5 to 10 minutes till you can smell the curry and onions.

3 cups of water (cold is fine)
¼ cup of honey

Bring to a boil, then reduce to a simmer and cook till vegetables are tender. (Normally it takes about an hour to hour and a half … all depends upon the size of my vegetables and the temperature I have the burner on).

1 lb of cooked chicken which has been diced or shredded
1 packet of either Vermont House brand or Golden Curry brand curry sauce. (This is normally found in the Asian foods section of the grocery store … it’s a Japanese style curry sauce).

Cook another 5 to 10 minutes, until chicken is warm and sauce is dissolved and thickened.

Serve over rice, with naan bread or by itself.  Enjoy!

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