Because Japanese curry is imported, it is more expensive than the Korean one in Korea. It was about 3,300 won (US $3.50) I bought it at Homeplus.

This is what I used today. Curry looks like chocolate, so my husband was happy for that moment.

(Top : Outside, Bottom : Inside of the packet)

With this one, you can serve about 12 people. Once you open it you need to keep it in the fridge in an air tight container. (It was on the directions.)

There were two choices in terms of spicy level, I chose “medium hot”, but as you may expect, it wasn’t hot at all to me. (If you are used to Korean food, it wouldn’t be hot.)

Ingredients for 2 people are: (If you are a big eater it is quite right, but if you are a small eater, it can serve up to 3 people.)

• 1/2 an onion
• 1/3 of a zucchini
• 1 medium size potato
• 1/4 of a carrot
• 1/4 of a red capsicum
• 1/4 of a yellow capsicum
• 1 piece of chicken breast
• Olive oil 1 tbsp
• Curry 1 and a 1/2 blocks
• Water 265 ml (approximately 1 cup)
• Steamed rice for 2 people

-Preparation

1. Wash all the vegetables and chicken in cold water. Peel off the skins as needed.
2. Cut the onion, zucchini, potato, and carrot into small cubes.
3. Cut the capsicums and chicken breast into small pieces.

-Cooking

1. Pre heat the wok for 10 seconds.
2. Pour the olive oil.
3. Put in all the vegetables (except capsicums)
4. Stir it for about 3 minutes.
5. Add capsicums and the chicken.
6. Stir it for a bit. (For about 2 minutes)
7. Add the water.
8. Boil it until vegetable and chicken get soft. (For about 5 minutes)
9. Add the curry. Stir it around until it melts in.
10. Stir it well.
11. Put the rice on the plate.
12. Serve the curry on the top of the rice.

Related posts:

1. Curry Marinated Chicken Breast with Steamed Veggies and Salad
2. Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)
3. King Oyster Mushrooms and Prawns on Rice