This is my go to gut friendly recipe, Japanese curry. I use gras sfed lean red meat or chicken, onions, potatoes and mixed vegetables
I add Japanese curry blocks which are full of curcuminoids and are super anti-inflammatory
I grew up with this yummy recipe! I pour this over rice and couple with kimchee and it brings me pure joy!
A healthy relationship with your food means you love what you eat.
Hope you enjoy!
Japanese Curry
Ingredients
- 2 large potatoes cut into small cubes
- 1 large carrot cut into small cubes
- 1 large onion cut into small cubes
- 1 chicken breast cut into small cubes
- 1 Tbsp avocado oil
- 4 blocks of Japanese curry
- 4 cups of water
- 3 cups steamed rice
Directions
- Preheat a wok; once it’s heated, add the avocado oil.
- Cook rice according to package instructions.
- Add the chicken and stir until cooked
- Add all the vegetables and stir them for about 3 minutes.
- Add the water and boil until vegetables and chicken get soft (about 5 minutes).
- Add the curry. Stir it around until the curry is incorporated.
- Simmer on low heat until the sauce thickens
- Serve the rice on a plate and scoop out the curry on top of the rice. Enjoy!
