This post is for my fellow food-lovers! Japanese curry is my favorite Japanese food (and yes, I somehow managed to pick a favorite though I love many more!). I'll spare you the long unwanted tale behind why since I know you're here for the recipe! Here it is:. Writing Fuel Recipe: Japanese Curry
1 baked potato, cubed (pro-tip, peel, wash, and rub your potato in oil before baking. Russet potatoes work great)
1 carrot sliced thinly (or 1/2 bag frozen sliced carrots)
1/2 white onion, peeled and chopped (or 1/2 bag chopped frozen onions)
Optional: 1 boneless skinless chicken breast baked through and chopped in bite-size pieces; preferably baked in chicken broth with 2 tsp soy sauce with a pinch of salt, ground pepper, ground ginger, and curry powder.
1 package Vermont curry OR Golden House curry (in a box, can be found at international markets)
2 tbs oil (preferably olive oil, canola oil, or peanut oil)
Writing Fuel Recipe: Japanese Curry
In a large soup pot, add oil, carrots, and onions over medium-high heat. Cook until carrot are tender (you can use a spoon to easily cut them). - May need to reduce heat to medium if you use a non-stick skillet -
Add water, baked potato, and cooked chicken to the pot with the whole curry box (add water as per the directions on the curry box you purchased; usually about 3 cups).
Raise heat to high until boiling. Reduce heat to medium, and cook 10-15 minutes stirring occasionally (stirring OFTEN for non-stick pans) until curry is the consistency of a thick gravy.
Serving over cooked Japanese sticky rice (sushi-grade is perfect) is recommended.
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My Written World
Here I share more about the worlds I write, lessons I'm learning as I strive to become a successful author, and my real-life travel and cooking adventures along the way.