I don’t know about you.
It’s very hard to find one dish that two of my preschool children love at the same time and say a resounding “yes” when I ask if they would like to have it for dinner.
In fact I myself love this dish. And I found out this by accident.
One day while shopping, I bumped into a Japanese Food Fair. As the name suggested, one would be presented with nothing but Japanese food. From tidbits to tea, from wine to noodles.
The best part of the fair was you got the chance to taste before buying… and of course this tactic worked and I ended up 100 dollars poorer.
One of the things that I bought was exactly both my kids love. But I only found out after I cooked it. The dish that I am referring to is Japanese curry.
Yes, you read that right: “J-A-P-A-N-E-S-E C-U-R-R-Y”
No, contrary to what most parents believe, my children say it’s not hot. In fact, if you have tried Japanese curry, you will agree with me that it is not spicy.
I bought two types of Japanese curry, just to try out. One is Java curry and another is Vermont. Both are by House Foods. I personally prefer Vermont curry than Java.
It’s very simple to prepare this dish and it takes about 45 minutes to prepare. I am not the best cook but what I churn out is well loved by my kids. This is my simple recipe:
Japanese Curry Chicken (serves 4 persons)
Ingredients:
500g of chicken (chop into pieces)
1 onion (cut)
3 cloves garlic (sliced)
4 bowls of water
1 carrot (cut into smaller sizes)
3 potatoes (cut into cubes)
4 pieces of Japanese curry paste (Vermont Curry from House)
Method:
Heat wok with some oil and fry garlic and onion until fragrant. Pour in water and chicken. When mixture boils, add in potatoes and carrot and cook for 20 minutes. Then add in curry paste and cook for another 5 minutes. Best served with rice.
Note: When curry is cool it will be slightly thickened. You can use pork or beef instead of chicken.
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