Japanese curry

By: Michael and Monte

1. Cut everything up first. Pro tip, buy chicken thigh from a good butcher and ask them to cut it up for you. 2. In a large heavy pot brown the onions with a decent amount of olive oil. Take this bit slowly, the longer and slower you cook the onions the better. 3. When onions are nice and brown turn up the heat and add the chicken. Cook most of the way through4. Add carrots and potatoes (and capsicum if you’re getting wild) to pot, stir it all together and let it all cook for a couple of minutes. Stir regularly. 5. Add the water, it should just cover everything. Put the lid on the pot. Turn it down a bit but let it boil for 15 minutes. Stir occasionally. The potato and carrot should cook during this time. 6. Turn off heat and add the curry blocks 1 section at a time stirring them in until they dissolve7. Simmer for 5 minsServe over rice.