Talking 2 Melissa Senduk

272600_10150270562606842_5109268_o
Age: 29 years
Profession: Entrepreneur, specializing in Fashion & Accessories
Website: http://www.wholefoodstories.com/
Hot spot: Eye Restaurant
Fave meal: Chirasi Don
Fave cuisine: Asian
Master dish: Japanese curry stew
Food today: Ocra and Tayerblad
Quote: Live Laugh Love

Recipe for Japanese curry stew

Ingredients
500gr chicken thigh fillet
1 big onion
1 clove of garlic
5 large carrots
1 sweet potato or 2 normal potatoes
Japanese curry blocks (they come in mild, medium and hot, so depending on your flavor taste choose either)
water

Method
Rinse the chicken and dry with paper towel. Discard the extra fat and cut it into bite size pieces.
Peel and cut the carrot in wedges and also cut the onions in wedges.
Make sure to cut the potatoes into pieces that are as big as the carrots and soak in water for 15 minutes
to remove excess starch.
Crush the garlic.
Heat some oil in a large pot over medium heat and sauté the onions. After that add the garlic.
Once you start smelling the fragrances, add the chicken and cook until it changes color.
Add the carrots and add the water too. Bring it to boil and let it simmer for about 15 minutes.
Now you can add the sweet potato and let it simmer for another 15 minutes until the potatoes are tender.
In a small sauce pan, follow the instructions and make a sauce from the Japanese curry blocks.
Combine the sauce with the rest of the ingredients and let it simmer on low heat until the curry becomes thick.
Season with salt and pepper.
Serve with white rice or udon noodles

PS: I use chicken thigh fillet, because it is the quick version. If you use beef for braising you get that real stew experience.

Real comfort food!!!