I made curry again tonight. Jason loves my curry so much.
When it's made with the soup and stew donabe, "Miso-shiru Nabe", my curry tastes especially good! The thick clay body builds up the heat and cooks the ingredients evenly with the FIR (Far Infrared Radiation). Even almost 10 minutes after turning off the heat, when I open the lid of the donabe, the curry is still simmering in it!
Today, I made the Keema-style curry with the ground jidori chicken and okra. It's basically the same recipe as my Pork and Okra curry, except that I used chicken instead of pork.
I made the cumin rice with the donabe rice cooker, "Kamado-san" again. With the addition of the olive oil, (this time, I used 1 tablespoon of olive oil for 2 rice-cups of rice.), the bottom of the rice made a nice crusty texture.
Next day, I made another curry with Kurobuta pork and fresh chestnuts. The seasonal chestnuts were so great in the curry.
