Japanese Curry


  • 2 lbs white cooking potatoes, scrubbed and cut into 1/2inch cubes
  • 1 lb sweet potatoes, peeled and cubed
  • 10 medium carrots, chopped
  • 1 large white onion, diced
  • 2 cups chicken, cut into 1 inch cubes (optional)
  • 1/2 cup cooking oil
  • 2 1/2 cups water or  broth
  • 1/2 cup soy sauce
  • 3/4 cup all-purpose white flour
  • 1 tbs yellow curry powder
  • 1/2 tbs black pepper
  • 1/2 tbs cinnamon
  • 1/2 tbs cloves
  • 1 tsp salt
  1. Mix soy sauce, broth, and chopped vegetables (except the onions) in a large pot.
  2. Cook on high (the liquid should boil to cook the vegetables) while you prepare the spices.
  3. Mix spices, onion, and cooking oil in a large pan. Saute until onions are soft.
  4. Add flour slowly, and continue to saute until the liquid thickens to the texture of light syrup.
  5. Pour onion mixture into the pot of vegetables.
  6. Simmer on medium heat, stirring occasionally, until the liquid has thickened and the vegetables are soft.
  7. Serve over rice.

2 responses to “Japanese Curry

  1. Pingback: Dinner: March 6th 2009 « Friday Dinner

  2. Pingback: Senior Week 2009 « Friday Dinner

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