Chop the ingredients. Sprinkle sake (or wine) on the meat to make it tender, and let it sit for a while. Then lightly sprinkle with salt and pepper, and curry powder (not listed).
Stir-fry the minced garlic and ginger, chopped vegetables, and meat with oil. Add the □ ingredients, and continue stir-frying.
Add 600 ml of water, consomme, and chutney (or jam or grated apples), then simmer until everything becomes soft and the sauce is thickened.
Add ● seasonings, and adjust the taste with salt and pepper.
Add your favourite spices (garam masala, turmeric, cumin, coriander, etc) and make it more spicy.
If the taste is still lacking, add 1/2 block of curry roux as last resort.
If this is not spicy enough, sprinkle ichimi spice on top to your own plate.
Story Behind this Recipe
I always disliked the greasiness in the pot after cooking curry. It seemed like it was bad for our health. I finally arrived at this delicious curry recipe without using roux after many tries.
Adding a small amount of potatoes thickens the sauce easily. This is our family's basic flavour, so taste it at the end, then adjust the seasonings or spices to your liking When you are using seafood, stir-fry in a separate frying pan after Step 1, then mix in with the curry pot right before eating.