Japanese Curry

This is one of my lazy-day dishes. To those who don't eat any curry but Malaysian or Indian curries, this is not for you. Japanese curry tastes like a westernized curry stew. It is so easy to cook. Almost all the Jap curry mixes make good curries but some, like the S&B mix that I used, are slightly too sugar-sweet. I also find that you can add more meat and veg than the recipe calls for on the box.

Japanese Curry

500g meat (beef/lamb/boneless chicken/pork, in 3 cm cubes)
300g firm young potatoes, peeled & in 3 cm cubes
2 large carrots, in 3 cm chunks
1 large brown onion, in chunks
1 pkt Jap curry mix

1. I don't bother to fry the meat. Just put the meat (and the onion chunks if you like it all dissolved into the sauce) into a pot, add enough water to cover and simmer till almost tender.

2. Add the carrots and potatoes and simmer till almost soft. Make sure there's enough water to cover the meat and veg. Break the mix into small pieces, add to the pot and stir well. The curry will thicken. There's no need to season. Serve with white rice or bread.

P.S. Wey starts final exams today and we've been up late revising. I just feel so frustrated and angry with him for not doing his assignments throughout the year. I know it isn't the teachers' fault but I wish schools would call or write to parents about missed deadlines, especially if it's PMR projects. I can't even cook; so upset.