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Japanese Curry

February 15, 2012

1. Start a bunch of white rice to steam early because you always forget this part and dinner is always waiting on the rice to finish so make sure you start it first.

2. Chop up a bunch of vegetables: green peppers, yellow zucchini, carrots, and onion. Put into small bowls to wait their turn.

3. Chop up a few chicken breasts.

4. Get a box or two of Japanese curry mix and break into pieces.

5. Arrange everything in a pleasing manner on a white cloth napkin. Get the step stool from the garage, bounce a flash off the ceiling and take those photos. Yes.

Mise en place

6. Dodge questions from the teen about when is dinner ready? what is the step stool for? are you actually taking photos of vegetables? why are you so weird?

7. Heat oil in a large pan over medium high heat. Add the chicken and stir so it doesn't all cook in an unpleasant lump. No one likes chicken lumps.

8. Add in the sturdier vegetables: carrots and onion. Fry everything for a few minutes, then add water according to the instructions on the curry box. Cover and simmer for 10 minutes or so until the chicken is cooked through.

9. Add in the curry squares and the softer vegetables (zucchini and bell pepper). Continue summering uncovered, stirring frequently, for a few minutes until the curry squares are completely melted. Or until the teen comes in and says that it smells ready.

10.Serve over the hot steamed rice that you started before doing everything else.

Golden Curry

1 Comments

Just wanted to say, you're not weird, just creative! :)

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Hi, I'm Valette

I'm a photographer based out of Anchorage, Alaska. I've recently become a wife, a stepmother, and a homeowner. Life is pretty awesome. You can email me anytime. Learn more...

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