Recipe: Japanese Curry

Another of my Winter favorites

Japanese curry

Ingredients:
1 Tb Ghee or Butter
2 Med Yellow Onions diced
2 Stalks of Celery diced
1 Lg Carrot diced
1 Lg Tomato -skin and pulp removed chopped
1 can chicken stock
1 cube bullion
1 pkg S & B curry
3 plums or ½ grated apple
2-3 Tbs ketchup
1 tsp chili powder
1 tsp curry powder
¼ – ½ tsp clove powder
1/3 c plain yogurt
1 tbs butter
1 Lb meat -chicken or beef cubed
(or if shrimp add at the very end of cooking)
1 Tb curry powder ~sprinkled on meat and set aside (do not sprinkle on shrimp)

1. Fry vegetables until soft – remove from pan
2. Brown meat in butter
3. Combine meat and vegetables
4. Combine stock or broth with 1 cube beef or chicken bullion
5. Combine all ingredients and simmer over low heat in lidded pot 30-40 minutes (or if more softness is desired cook longer)
6. Add S&B brand curry roux to pot
7. Add fruit (3 plums, or 1/2 grated apple or whatever you prefer)
8. Add ketchup
9. Add chili powder, curry powder and clove powder (do not add if using shrimp)
10. Cook over low heat til all ingredients blend together
11. Then add plain yogurt and/or 1T butter -add both for greater richness
12. If shrimp add 1/2 or 1/3 can coconut milk and 1/2t of garam masala, add shrimp at very end

Enjoy!

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