Japanese Curry

This Curry was BY FAR one of my favorite meals before being diagnosed with celiac

This recipe is NOT gluten free!

Want to watch a step by step tutorial for this recipe? Click here

Ingredients:

• ANY vegetables!

  • I use carrots, onion, peas, and potatoes when i add chicken— if i leave it vegan i add broccoli

• EVOO

• Water

• Salt

• Golden Curry Mix

• Cornstarch Slurry

• OPTIONAL: cubed chicken breast OR rotisserie chicken

Procedure:

1. If you’re making it with chicken, begin by cooking chicken in a pan seasoned with some salt. Remove when done.

2. Using a large pan, sauté your vegetables with a little bit of EVOO

3. Once veggies have softened, add one cup of water and bring to a simmer

4. Cube curry mix (on instructions) and slowly combine the mixture

5. Allow curry to simmer for roughly 5 minutes. If using chicken, add in at this point.

6. If the sauce is too thin, add in cornstarch slurry, mix, and simmer again for 2-3 minutes.

7. Serve with white rice