Easy Japanese Curry

I was disproportionately excited to see a box of S&B Curry in my local Sainsbury's - in the past I'd have to ask friends and family who went to Liverpool or Manchester more frequently. I found the blog "Just Hungry", which looks great - and has a recipe for Japanese Curry Powder, for anyone who would like to make their own. For this recipe, I used a ready-made curry mix. You can add pretty much anything that you like by way of meat or vegetables, but good staples are carrots, onions and waxy potatoes. Other additions might include cauliflower, broccoli, pulses, spinach, pepper, beans.... the list is endless. In this house, it usually tends to be a combination of whatever vegetables are in the fridge at the time, but I do like the addition of chick peas for added texture.

S&B Medium Hot Curry Mix

The toddler held his bowl out for seconds - high praise indeed!

Ingredients:

• 100g Japanese curry mix
• 2 medium onions, chopped
• 2 large carrots, chopped into bitesize pieces
• 100g waxy potatoes (I peeled mine, but it's optional)
• A handful of fine beans, topped and tailed and cut in half
• 1/2 a cup of dried chickpeas and 1/2 a cup of yellow split peas, soaked overnight, then refreshed in water and boiled vigorously for 20 minutes - alternatively use tinned pulses
• 2 skinless chicken breasts, sliced into bitesize pieces
• Sunflower oil for frying
• Approx. 450-500ml water

Serves 6

Instructions:

• Heat the sunflower oil in a large, heavy-bottomed pan and stir-fry the onions for a few minutes, until softened
• Add the chicken and stir-fry until sealed
• Add the carrots, potatoes, chick peas and split peas, and the water. Bring to the boil, cover and boil gently for approx. 20 minutes
• Add the green beans about 8 minutes before the end of the above phase
• Break up the curry mix into blocks and add to the mixture. Stir until all of the curry mix is dissolved and you have a glossy, thick stew
• Serve with rice

Japanese Chicken and Vegetable Curry

Japanese Chicken and Vegetable Curry