Vinegar Curry (Osu Curry)

We call curry “kare rice” and it is a very popular home cooked meal. Studies have shown that an ingredient found in curry, curcumin, boosts brain activity in elderly people and reduces the risk of Alzheimer's disease. Usually we use curry roux to make curry rice, but I recently saw this vinegar curry recipe on a Japanese TV show called “Omoikkiri Don”. I recommend that you make it this way occasionally—the vinegar re-energizes you and improves your metabolism.

Yield: 2 servings
Time: 40 minutes

Ingredients

• 1/2 lb chicken thigh (chopped)
• 1 lb eggplant (sliced thin, about 2.5" x 0.5" each)
• 1 medium onion (sliced)
• 1 red bell pepper (chopped)
• 1 carrot (chopped)
• 2 bowls of steamed rice
  

Spices

• 2 tbs curry powder
  
• 4 tbs vinegar
  
• 1 tsp salt (for vegetables)
  
• 1/2 tsp sugar (for mayonnaise chicken)
• 1/2 tsp salt (for mayonnaise chicken)
  

Preparation

1. Mix sugar, salt and1 tsp water in a small bowl, then mix with chicken, and cool for 10 min in refrigerator
   
2. Put all the vegetables in a large bowl, add salt, and stir
3. Heat the oil in a frying pan then grill chicken for 2 minutes
   
4. Add vegetables, vinegar, and 1/2 cup of water, cover, and cook for 30 min on low, stirring occasionally. Add a little extra water if mixture dries up.
   
5. Add curry powder and mix
6. Serve on steamed rice