Japanese Curry

When I first came to New York from Peru nine years ago. My then-boyfriend (now my husband) was living with his friends Linda (Can you believe she is on General Hospital now? She is a great actress) and Joe (Great singer/songwriter and tech superhero ). Somehow I found a way in and found myself living there as well. My Mission: "Take over and Invade" hahaha. I thought Linda and Joe were great roommates. Anytime any of us cooked we would always make a meal for all of us. Like a family of four! Well at the end of the day, we are still like a family now. They were witnesses at our wedding! Before moving here, I only knew about Peruvian, Chinese, and Italian food. Until a cold winter day when Joe made Japanese Curry. WOW! So warm, delicious, and full of flavor. Well now it's summer and it is really hot here. BUT I am craving it so here I go! (First move: turn the AC way up to get cold and cozy) This time I am making a chicken curry, but you can use beef, or pork, or even tofu if you want. I hope you enjoy it !!!

• 1 onion, finely chopped.
• Chicken thighs, legs, or breast (boneless and in small pieces).
• 5 medium-sized carrots, chopped.
• Broccoli, chopped.
• 6 Cups of water.
• 1 box of Golden Curry. 
• Olive oil.

Stir-fry the onion in olive-oil, then add the chicken for 10 minutes, just to get it a little brown. Add water and carrots and let it simmer for 10 minutes. Add broccoli and cover for for 5 more minutes. After that add the curry and stir until it dissolves. Let it cook a little more until it gets thick. If is too thick add some water, but you want it to be less like a soup and almost more like a gravy. 

You can buy Golden Curry Sauce mix at an Asian grocery store or even most supermarkets. I found mine at HMART.

I love eating my curry with rice and pickled ginger. Don't leave dessert behind ! Green Tea Ice Cream goes very well with this yummy Curry. 

Enjoy, Karen xo