Friday, October 10, 2008

Japanese Curry

1 potato
1 onion
3-4 carrots
1/4 to 1/2 pound of meat (beef, pork, chicken)
pineapple chunks (optional)

Peel potato. Cut into 1/2 inch dices. Peels and cut carrot. Cut onion into half and then into 1/4. Slice 1/8 inch thick.

Cut meat 1/2 inch cube. Saute in skillet. Add onion and continue to stir until slightly brown. Stir in potato and carrot for 1 minute. Pour 2 C. water and put lid on. Cook about 10 minutes or until tender. Break curry sauce mix ( I use S&B Golden Curry, found in the asian section of the grocery store) into thin slices. Stir in until melted. Add pineapple if desired and then Simmer the curry for 5 minutes on low heat. Serve over cooked rice

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