It's been almost a month since I last posted, leaving me to wonder why I let all that time get away...Dinner tonight was curry, as in カレーライス, or "kare raisu (curry rice)." Japanese curry is a somewhat stew-like curry, brown with orange carrot blobs and/or yellow potato blobs and/or beef/chicken/pork chunks, etc. The spiciness ranges from mild to "hot," although hot wouldn't necessarily be as spicy as Thai curry. I find curry to be incredibly addicting, and though I ate it in the States before coming to Japan, my way of cooking it has become much more "Japanese," as I attempt to emulate the various delicious curries found all over the country.
Since today was a dreary, wet, cold March day, I thought curry sounded perfect for dinner. Around 5 p.m. I started the process of chopping onions and sauteing them, whilst I minced garlic and ginger and gathered the rest of my ingredients from around the kitchen. The onions began caramelizing, so I threw in the ginger and garlic, followed with water, stock, a bay leaf and star anise. That all simmered nicely as the flavors amalgamated. About an hour later I put the still-somewhat-frozen chicken in the pot as my husband returned home, soaking wet. Since the chicken was so cold, I turned the stove up and put the lid back on to get everything heated quickly without allowing bacteria or anything to form. Well, as I got caught up in talking with my husband per the usual end-of-the-day conversations, I completely forgot I had left the burner on high, and sat down to read some food blogs while I "waited" for the chicken to "slowly" cook.
