Japanese Curry My Custom Recipe

 Japanese Curry 

curry roux from the box, mild flavor; custom ingredients added

Ingredients (cut up into small chunks)

  • 1 onion
  • 2 cloves garlic, chopped
  • 1 coin size slice of ginger, chopped
  • 3-4 medium gold potatoes (can use russet but they fall apart more easily)
  • 1/2 lb ground pork, chicken or turkey
  • 3 large carrots
  • 1/2 apple, chopped
  • 3 cups water
  • 2 blocks of the curry roux (I only use 2 for a mild flavor, but add salt to taste)
  • ketchup, about 2 tsp, optional
  • frozen green peas, optional
Instructions
Saute the onions in with some cooking oil in a large skillet until caramelized.  Add ground meat and cook until done.  Add garlic and ginger and cook one more minute. Season with salt to taste.  Add carrots, apple, and potatoes plus 3 cups of water.  Let it come to a boil, then simmer for about 25 minutes until potatoes are cooked through.  Stir in curry roux blocks one at a time.  Add peas and ketchup.  Simmer for 5 more minutes. Check for seasoning - only using two blocks is mild flavor so it might need some salt.

Serve over rice or noodles.