Japanese Curry
JAYDA GRAY PREPARES AMELIE WAKATAKEʼS
JAPANESE CURRY RECIPE
Japanese Curry
INGREDIENTS
1 pound chicken, cut into bite-size pieces
1 medium onion
1/2 carrot
1 potato, medium
2 red peppers
1 tablespoon cooking oil
21/4 cups water
1 box hot S&B Golden Curry
PREPARATION
Rinse and chop onions, carrots, and potatoes into 1-inch-wide
pieces.
Remove the core and seeds from peppers and discard, then chop
into bite-size pieces.
Heat oil in large skillet and stir-fry meat with vegetables on medium
heat until browned (about 5 minutes).
Add water and bring to a boil, then reduce heat, cover, and simmer
for around 15 minutes until ingredients are tender.
Turn heat off, break the curry mix into pieces, and add to skillet.
Stir until the sauce mix is completely melted.
Simmer for around 5 minutes while stirring constantly.
Serve and enjoy!
JAYDA’S
REFLECTION
Dr. King teaches about the
World House. It includes all
nations and peoples, brought
together by commerce, science,
and technology. Now, we are
constructing community where we relate to each
other as sisters and brothers. In an individualist
society, people tend to focus less on culture and
more on acquiring material goods. Yet, the
World House is visible, and unity is alive. My family
experienced joy when we prepared Amelie’s
Japanese curry. The kitchen became alive with the
aroma of spices once unknown and now will never
be forgotten. The small act of exchanging our
favorite food moves us forward.
Congresswoman Rashida Tlaib and Jayda exchange inspiration, discussing
our common struggles to lead with a spirit of unity and cooperation.
24 FROM A KITCHEN IN THE WORLD HOUSE