Heat two tablespoons of oil and saute the onion and garlic. Add pork and cook until its no longer pink
Add carrots and potatoes, water and bouillon. Bring to a boil and simmer for 15-20 minutes.
Make a curry roux by heating the remaining 3 tbsp oil until its shimmering and adding the flower. Combine mixture until its golden brown. Add the curry and chili powder until it makes a very thick paste. Take 1/2 of a cup of the hot liquid from the other pot and add it to the roux to form a smooth paste
Add the curry paste in small chunks making sure each bit is completely dissolved. Add salt and simmer the curry for about 20-30 minutes, or until the sauce has thickened and the vegetables are tender.
Serving
Suggestions
Serve 1/2 of a cup of the curry over 1 cup rice
Originally Submitted
10/2/2010
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