Saturday, June 13, 2009
Japanese Vermont Curry
This is something I was given by a Japanese co-worker. She's also the person who got me the strawberries that I used for my Strawberry Jam that I made a short time ago. I love curry! I've always made Indian or Middle Eastern curry. I didn't even realize that curry was also a Japanese sauce. Guess I haven't eaten a whole lot of Japanese food. Maybe because the first thing that comes to mind is sushi...and well, fish is a no-no.
Anyways....this curry sauce comes in mild and hot (hmm....maybe there's a medium, but I was given mild which is totally fine by me and told about the hot one which is not fine by me). It has a touch of apple and honey (yum!!!) and the whole box makes 12 servings. Of course I reduced that by half, which was plenty in itself.
Look...it was actually made in Japan (ya...so were some toys my kids had but this is way more exiting!).
Ooooh...and check this out. I have this wok that use to be my husbands moms! I have no idea how old it is.....but lets just say its well over 20 yrs old...and I LOVE it! (she passed away before I met my husband).
This is an easy recipe but it takes more time than you'd think.
You'll only use half the box of Vermont Curry Sauce Mix
about a 3/4 lb of Meat (pork, beef, chicken) I used chicken
2 medium onions
3/4 lb of potatoes
1/2 lb of carrots
2 stalks of celery (my addition)
Cut the chicken, onions, potatoes, carrots and celery into bite sized pieces. Saute the chicken for a few minutes:
Then add the vegetables:
Saute until lightly browned. Add 3 1/2 cups of water and bring to a boil:
Cook over low to medium heat for about 20 minutes, or until tender (I'd judge by the carrots since they are the toughest food in that pot).
Break up the curry sauce mix into pieces (its breakable like a Hershey's candy bar)
and add to the saucepan. Stir
Cook over low heat for about 20 minutes or until curry thickens, stirring occasionally
This is my new rice cooker. Its great. I was on sale 1/2 off. But......the minimum I'm suppose to cook in the damn thing is 2 cups of dry rice which makes SIX cups of cooked rice. wth???? (Guess I'll be freezing and defrosting a lot of rice in the future. Thats if I remember the rice is in the freezer. Oh hell, I can picture myself cleaning out the freezer in a year and tossing a few dozen freezer bags full of rice into the trash )
Serve over cooked rice (or pasta according to the box? hmm.....I'll stick with the rice).
It was a really good dinner. Easy. Tasty. Everyone liked it. Well...one of my daughters wasn't home for dinner so I don't have her opinion yet. The only thing that bothers me (but doesn't surprise me) is the MSG. Oh...and I have a whole year before I "should" use all of the product left in the box. Not that it will last that long cuz I really do like it! Thank you so much Kimi!!! Loved it!!!