Japanese Curry

Japanese curry comes in a range of spiciness. When I use the mild pastes, the boys actually do like it a lot. It is an easy one-dish meal to prepare.

I usually use S&B, but I couldn't find it in the supermarket that day and got this House brand one instead.  House has a range that says Vermont Curry and that one is quite nice. They usually have a spiciness indicator (either on a scale of 1-3 or 1-5), I usually go for the MILD one so that they boys would eat it.

Ingredients (serves 4)
1 packet of Japanese curry paste (5 people portion)
400-500g chicken wing mid joint (the package instructions usually says chicken pieces, but we prefer mid joints here.)
2 large potatoes (peeled, cut into bite sized pieces , do not use Russets)
3 carrots (peeled, cut into bite sized pieces)
1 large white onion (chopped)

Directions
Heat up some oil in a pot and saute the onions until soft.
Add the wings to brown them. (optional)
Add the vegetables and saute for a while.  (optional)
Add enough water to just cover the items in the pot.
Bring it to a boil and allow to simmer until chicken is cooked and vegetables are soft.
Skim off the excess oil on the surface.
Turn the fire down.
Break the curry paste blocks into smaller pieces and add them slowly to the pot. Allow them to dissolve well.
Stir continuously to prevent the gravy from burning.
Curry is done once all the paste is well dissolved into the soup and the curry thickens.
Serve with rice.

Note:
The curry can burn quite easily. So keep heat low and stir often once the paste is added.
Freezes well.