Jar: chicken curry rice
Left side dish: three pork gyoza, gyoza sauce
Ride side dish: cucumbers, grape tomatoes, hummus
Mm, curry! I love Japanese curry in general, but during the cold months- and it is COLD here, like in the 20s- and after seeing curry on Lunch in a Box yesterday, I was like, okayyy, that's definitely what I'm making. I like to make a big pot and eat it over the course of a week- nope, I don't get tired of it, it's perfect for my breakfast in the cold mornings, and just great, soothing comfort food (even though I never ate this stuff growing up). YUM.
My general recipe can be found here but I'll give you a brief rundown anyway. I tossed chopped boneless/skinless chicken thighs (again, what I had on hand- use what you like) into a pot, splashed a dash of soy sauce over it, and added chopped carrots, celery and onions to the mix- I add whatever veggies I have on hand, and this is what I had (I like adding bell peppers too usually). Added a brick of S&B curry - in this case, medium hot- stirred it around, coating everything, and then added beef stock (what I had on hand, though normally I use chicken).
Yummy! Can't wait for lunch again!
PS The two big brands of curry I see are House and S&B. I like the apple curry flavor but I have a lot of bricks leftover so I have to use those up before I buy more; I don't buy the pouches of sauce, but rather the bricks of seasonings and I recommend those as they're cheaper and they last longer.