Curry over, we got Curry! - Carrot week

OMG, we freaking LOVE curry and every time the aroma fills our kitchen; our stomachs start to rumble with excitement. Curry is one of the most fragrant meals you could have nowadays with a huge mix of herbs and spices. With all that it is also so flavourful and appetizing, and thus we had to post an extra for today! A great meal to have prepared or made ahead of time, curry also has many different variants. The one we want to bring to your attention today is Japanese curry!

Japanese is different as it is a thicker consistency compared to Thai or Indian curries. With its' use of onions and carrots among other ingredients it also holds a distinctly more sweet taste as it has evolved since the Japanese's first discovery of this food. It was first made around two hundred years ago as they made a mix of Western stews and curry powder. Fast forward today, curry can be found throughout Japan in abundance and sold in convenience packages as well. The best part of these convenience packages is that they stereotypically actually hold a lot of flavour and do not have as many negative side affects as most instant packages do.

Carrots and ginger can settle your stomach, has anti-inflammatory properties, relieve period pain relief, and can even reduce diabetes risk. Ginger can even lower risk of heart disease, cancer, and alleviate pregnancy struggles such as morning sickness. Carrots aid with many skin related problems such as having anti-aging properties, skin health aid, and of course aiding with your eyes a lot. Furthermore, carrots have been linked to lower cholesterol, better digestion, and for all those on weight watch: a weight loss aid. Curry powder on the other hand also has many benefits such as inflammation reduction, better digestion, better bone health, and combating cancer, alzheimers and even bacteria! Without further ado, here is our curry recipe!

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Ingredients

-2 Carrots or a handful of baby carrots

-1 or 2 onions (larger)

-Mushroom (We love mushrooms like Shimeji/beech mushrooms but this is optional)

-1/2 teaspoon ginger

-Chicken broth

-1 cucumber (We love the fresh taste which absorb curry but you can use a more classical potato which fits even better most cases)

-Curry roux (buy boxed such as Golden Curry, Vermont or Glico... we'll also a way to make it yourself if you have time)

-Tomato Paste

-1 to 2 Cloves of garlic

-Salt and pepper

-Oil (preferably peanut or tasteless)

-Chicken drumsticks/wings or breasts

-Garam Masala

-Coriander

-Tumeric

-Cumin

-1 Chilli

-1 teaspoon of honey

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Recipe

1. Peel and cut your carrots, cut your onions, chilli peppers and also cut your cucumber

2. Mince or grate your garlic and ginger

3. In a large pot and sauté the onions until they are more translucent

4. Add the garlic, ginger, and chicken, then fry until the chicken changes colour

5. Add carrot, chicken broth a dash of garam masala, coriander, tumeric, cumin and 1 chilli

6. Bring it to a boil then add honey and salt

7. Add cucumbers and then cook until tender

8. Once tender, add the curry roux until it starts to dissolve into it

9. Add a teaspoon of ketchup

10. Serve with rice or udon!

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Recipe (Roux)

1. In a pot cook a few teaspoons of butter

2. Add 3 teaspoons All-purpose flour and cook for around 12 minutes on a lower heat until it starts turning more brown

3. Add garam masala, curry powder and cayenne pepper