The Not-So Starving Student—Perfect Worry-free Curry

For many beginner chefs, curries can seem intimidating.  I know that for me, the early days of living independently meant relying on a few simple recipes, and curry simply did not make the list.  The thought of having to find the right ingredients and mixing the right balance of spices seemed like a giant headache not worthy of tackling.  However, over the years, I have learned one life-saving technique of making successful curries in under 45 minutes that allows you to multitask while preparing this sumptuous meal.  Curries are also packed with nutrients, including your favorite proteins and an assortment of vegetables.  Some call it the one pot wonder but I call it worry-free curry.  While the ingredients simmer under medium heat, AU students can watch from the comfort of your kitchen table while completing their term paper or studying for that midterm exam.  So here is how to recreate a Gordon-Ramsay-quality chicken curry.

Raw Ingredients:


2 Chicken Breasts (can substitute with equal amount of beef, lamb, pork or shrimp)
1 Yellow or White Onion
2 Carrots
2 Potatoes
2 Cloves garlic
5 Mushrooms (optional)
Cilantro for garnish

Seasoning and marinade Ingredients:


2 Glico cubed Japanese curry blocks
1 Tbsp Vegetable oil
1 Tbsp Cooking wine to taste
1 Tsp Tapioca starch (substitute with regular starch)
1 Tsp Sugar
½  Tsp Salt

Instructions (preparation):

Start by cubing your potatoes and carrots into dice sized pieces and put them aside; the smaller the cubes the faster they will cook
Chop your onions into half moon shapes and put them to the side
Cut your mushrooms (optional) into thirds and put aside
Mince your garlic and put aside
Cut your cilantro into thirds and put aside
Carve your chicken into thin strips and marinade in cooking wine, vegetable oil, tapioca starch and sugar.  Massage the marinade thoroughly into the chicken breast and add salt as final step and set aside (marinade for up to an hour for best results)

Instructions (cooking):

Boil a pan ½ filled with water then add onions, carrots, and potatoes first
Turn the heat to medium and cover the lid to simmer for approximately 30 minutes
After 30 minutes, check with a fork or toothpick that the potato is soft
If the potato is not soft, continue simmering on medium heat for another 15 minutes, if the potato is soft add 2 Glico curry blocks into the mixture
Add the marinated chicken to the mixture
Cover the lid and turn heat to high.  Allow the mix to cook for another 10 minutes while the curry blocks melt
After 10 minutes, mix the pan thoroughly and ensure chicken is cooked.  Continue cooking until chicken is thoroughly cooked
When dish is ready to serve, add the cilantro for garnish


For the adventurous chefs, serve Jasmine or Basmati rice with the curry