Japanese curry or kare (カレー) is a quick, easy and fail-safe meal, making it a great choice for busy or uninspiring nights. Traditionally, you will have to make the roux from scratch using curry powder, flour, oil and seasonings. Today, thanks to the conveniences of modern life, instant curry sauce or roux are widely available in the supermarkets and they are a godsend for lazy cooks like me: you just basically dissolve the curry block into the stew at the last stage of cooking.
For those who do not take spicy foods, Japanese curry is perfect for you because it is not spicy at all (even those labelled “hot”), in fact it is sweet! You can add a little spicy chilli powder if you can’t live without the fiery kick. I was inspired to make this after seeing how Mochachocolatarita whip up hers so effortlessly in her kitchen.
I always have instant curry mix (pictured above) in my pantry for emergencies. The basic ingredients for Japanese curry are carrot, potato and onion. In this recipe, the choice of meat is chicken and the curry can be cooked in 30 minutes. You can be creative and experiment with different kind of meat such as beef and leftover ingredients such as mushrooms and hot dogs.