"I can cook curry! Curry rice...and I can make very easy cake... Noodles, noodle soup..."

Ming

Curry rice

This sweet and spicy "curry rice" is from Japan, but has become popular in Taiwan as well. I used a recipe from a blog called Taiwanxifu, with only a few changes made. It was a different way of preparing curry than I'd made before; by making a tomato and curry based roux and thickening it with chicken stock.

This is such a delicious dish, and it goes a long way!

1 tbsp chopped ginger
1 large clove garlic, chopped
4-5 cups chicken stock
4 tbsp flour
2 tbsp Japanese curry powder
1 tbsp tomato paste
1 onion, chopped

2 carrots, peeled and in chunks

3 small potatoes, in cubes

1 lb chicken thighs, cut into bite-sized pieces

1 red apple, peeled and grated

1 tbsp soy sauce (or sweet soy)

Rice, to serve

1. In a large, heavy bottomed pan, heat a knob of butter with a good splash of oil. Add the ginger and garlic and cook briefly, until aromatic.  Meanwhile, bring a pot of your  chicken stock to boil.

2. Add flour and cook for a bit, stirring frequently. Once it's gotten a bit of colour, add curry and tomato paste. Heat through.

3. Add a small amount of hot stock and stir to incorporate. Ladle by ladle, add hot stock to the pot, stirring constantly. 

4. Add remaining ingredients and bring to the boil. Reduce heat to low and cook for about a half hour, stirring occasionally.

5. Serve with rice.