31 Days of Cast Iron Cooking: day 4 {Japanese Chicken Curry}

There really is not a lot to cast-iron cooking. At least not that makes it that much harder. And I especially love that you don’t have to be careful when cleaning up. No special soap, no special scrubbers… And you don’t have to hold back the elbow grease.
Today I tackled favorite dish at our house and in cast-iron for the first time… It’s Japanese chicken curry.
I just sautéed a whole onion diced in about a tablespoon of olive oil.
In the separate pans I boiled 4 chicken thighs (or 2 breasts)… I just use whatever I have. And I diced about 1 1/2 cups of baby carrots and put them on to boil.
Once they are cooked I tossed about 4 cups chicken broth (just the water I used to cook the chicken in) into the cast-iron pan with the sautéed onions. Chopped (or sometimes I pull apart/shred the chicken) Then added the diced carrots, diced chicken, and a medium S&W curry bar to the broth and onions.
The curry bar thickens the broth so you can add more curry or more broth to the consistency you like.
This is a great dish because it’s super easy to make for large crowds. And is delicious as leftovers. Just serve over white steamed rice.
We like to add favorite toppings from this list. Our family likes the first three the best but also likes to change it up.
Diced tomatoes
Green onions
Chopped peanuts
Shredded coconut
Diced banana
Yummmmmmm! And easy in cast iron.

1 onion
2 Tbs oil
2 chicken breasts (factor 1/3-1/2 a breast per person)
1-1 1/2 cup diced carrots
Broth from cooking chicken (about 4 cups – add to desired thickness)
1 S&W curry bar (I like the green one – mild/medium spice)

Serve over steamed rice (I make about 1/2 cup uncooked rice per person)
Toppings: diced tomatoes, green onions, raisins, coconut, bananas, even cilantro)



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