Because I dislike my curries sweet, Japanese curries have always been a no go for me. However, thanks to a very useful tip from my Tokyo bff's other half, I attempted to make Japanese curry after reassurances from them that the House brand curry paste has none of the typical cloying sweetness.
Diced potatoes, carrots, button mushrooms, eggplant, chicken and apples were all thrown in together...yes, apples which I added at the end in order not to overcook them and to give the curry a nice crunch. Not only was the curry a breeze to prepare (took me only 30mins) it scored high on both nutrition and taste as well for the bloke was all smiles, having just decided contentedly that this is going to be his new favourite.
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