Chicken Curry

Posted 2001/04/04 at 03:29 in Recipes
Updated 2009/12/06 at 03:30

1 whole medium to large sweet white, or white, onion – chopped
1 large tsp chopped garlic
1/2 cup butter
1 lbs boneless, skinless chicken breast – cubed, small
3 sweet (yellow, purple, orange) peppers – chopped, about 3/4″ square
a bunch of aji mirin sweet rice cooking wine
5 large carrots – chopped, about 3/4″ square
3-5 red apples – peeled, chopped, about 3/4″ square
1 box S&B medium hot curry sauce
– enough to match 3 cups of water based on the back of the box
– one large box requires 6 cups of water, so 1/2 large box curry sauce
– I can’t remember the proportions for the small boxes

Carrots, apples, chicken, and peppers should be all of approx. equal volume,
so bullshit it as well as you can. :)

In a frying pan:

Brown chopped onions in butter over medium to low heat, keeping them moist
with butter so they don’t turn dark brown and burn. When they are all goopy,
add the garlic and brown. Covering the garlic with the onions helps, cuz
chopped garlic tends to explode and burn you all over! It only takes a min.
or so. Add chicken and cook thoroughly. Add peppers and cook until they are
soft and break easily.
When they are soft, just pour a nice amount of the mirin over the mixture,
wetting it all nicely. This will cook down into a goopy sauce-like mixture.

In a large pot:

Add 3 cups water and bring to a boil. Carefully add apples, carrots, and
frying pan mixture to water. Bring to a boil. Lower heat, cover, and cook
for 15 minutes, or until carrots are tender. Turn off heat, break up curry
sauce mix, and add the curry to the water. Stir frequently for five minutes
as the curry melts. Let stand a few minutes and serve over rice or drained
ramen noodles.