| 03.17.2018

Japanese Curry

Chin-Lun Hsu | Crumbs

Chin-Lun Hsu | Crumbs

Chin-Lun Hsu | Crumbs

When I know I’m going to be busy next week, I cook curry on the weekend so I can have it for dinner on weekdays. The recipe is easy but cooking it is a little bit time-consuming. For people who don’t want to cook every day, this Japanese curry is the best choice. Basically, you just need to put everything in the boiled water and wait. After a very long but worthy waiting, enjoy the curry with rice.


  • 100g of curry (medium hot)
  • 2 potatoes
  • 2 sweet onions
  • 4 carrots
  • 1 package of chicken breast
  • 2 1/2 cup of water


  1. Chop onions into pieces, cut the chicken breast into cubes.
  2. In a pan, stir fry until the onions turn gold brown and the chicken turns white.
  3. Peel and chop potatoes and carrots into small chunks.
  4. In a big pot, add 2 1/2 cup of water and bring it to boil.
  5. Cook the vegetables, cover and simmer for 20-30 minutes or until soft in texture.
  6. Add onions and chicken.
  7. Add curry cubes and stir well until dissolved.
  8. Serve it with rice.

Chin-Lun Hsu can be reached at crumbs@uidaho.edu

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