Indian Chicken Curry

I made a curry chicken as part of the Indian feast we had. I admit, I used jarred curry sauce. Please don't judge me. This was my first attempt as Indian food and I was scared. I did make the naan and aloo gobi on my own though. I'd say that's pretty impressive, right? And now that I've dipped my toes into the world of Indian cooking and have learned that there's nothing to be afraid of, I'll definitely try to make this sans the jarred sauce next time.

Besides, I wasn't particularly impressed by the flavors that came out of the jar so I ended up tweaking it a bit by adding some sliced onions, a bit more curry powder and lemon juice to brighten it up along with a dash or two of some other spices here and there, and last but not least, a few slices of peaches! Yup, peaches. It added a bit of sweetness to the sauce that was really nice and and super subtle since it practically disintegrated after being stewed for a bit. Toss in some chicken and you're good to go! Chickpeas or green peas would be a good addition too!

Japanese Curry

I had leftover katsu because I figure if I'm gonna make a mess breading and frying stuff, I might as well make extra, right? I also thought I'd mix things up a bit with the extra katsu and make some japanese curry to go with it for Katsu Curry!

In the end, the hubz and I decided we liked the katsu better with the katsu sauce and the curry on it's own over rice. Either way, japanese curry is a winner in my book =)

I'm also going to submit this entry to Joelen's October Tasty Tools event! She's highlighting Dutch Ovens this month and I can't even begin to tell you how much I loooooove my Le Creuset. Even though this dish can technically be made in any old pot, I used my Le Creuset dutch oven for it, so it qualifies for Joelen's event!


Ingredients:
- 2/3 lbs ground meat (other non-ground meat like chicken or beef would be good too)
- 3 carrots peeled and chopped
- 1 onion diced
- 1 tsp minced ginger
- 1 potato diced
- 1 tbs of oil
- 2 tbs of flour
- 1 tsp of curry powder
- water or chicken broth as needed
- 2.5 blocks of S&B Golden Curry (pictured below)


Brown the meat and then remove it from the pot. Or if you're lazy like me, you can add it into the pot after sauteeing the onions and toasting the flour and curry powder.

Heat the oil and add the onions. Sautee until soft.

Add the flour and curry powder and toast until fragrant.

Add the ginger, carrots, potato, the browned meat and water/broth to deglaze the pan and make a sauce.

Add the blocks of curry and stir until melted. Simmer the curry until the vegetables are soft. Keep adding broth/water as needed and to make as much sauce as you'd like. Taste. If it needs, add more curry powder, salt, white pepper, etc as needed.