Have you tried Kare a.k.a Japanese Curry? The main differences from other curries is that Japanese curry is thickened with a roux and is sweeter due to the addition of fruit such as apples. Japanese Curry Roux combines spices that create a myriad of complex, layered flavors that will satisfy your taste buds. Since it is mild and not very spicy even my 5 year old daughter finished her plate:-) Thanks to my sister again, I used instant curry roux that she brought from Japan so the preparation was easy and quick. Don't worry if you don't have a sister studying in Japan to bring you instant curry roux, you can easily find this roux in asian markets or take a good look at your supermarket's ethnic section. Amongst the most common brands sold in the United States are Vermont Curry, made by House Foods Corporation., and Golden Curry, made by S&B Foods Inc. You can also make your own curry roux from scratch, since the instant version has more sodium it is more time consuming but better to do it your own. I will try to make it from scratch and post it as soon as I achieve a good result.
2 tablespoon oil
1 pound chicken breast (cut into bite sized pieces)
1 big onion, diced
1 large potato, cut into cubes
2 carrots, cut into cubes
2 potatoes, cut into cubes
1 box Japanese curry roux
750 ml water
1. Heat the oil in a large pot or wok.
2. Add the chicken and saute until brown then set the chicken aside.
3. Add the onions and saute until translucent.
4. Add the chicken, carrots, and potatoes and stir for 3 min.
5. Add water and bring to a boil. Simmer for about 20 minutes
6. Add the curry roux and stir until the roux is fully dissolved.
7. Because both the curry mix and the potatoes are starchy, add more water to achieve the consistency you like.
Or if you can find try with Sakura Wine, mild wine of the spring season with a mild cherry-leaf flavor. It has real cherry flowers inside the bottle of wine.
(Pictures from Japan are courtesy of my Dear Sister)