Thursday Dinner: "Dry" curry with garden salad

Caution! This curry is hot...
In Japan, we call this type of curry "dry" curry because it's not soupy. I think it depends on the curry powder you're using, but mine turned out to be really really hot. If you like hot stuff, it's perfect, but if not you can add some yogurt or reduce the amount of curry powder.

"Dry" curry (for 3 people):
Ground pork (6 oz) - You can use ground beef also
Onion (1/2 medium)
Garlic (3 small cloves)
Chick peas (1 cup cooked)
Chicken stock (1-1/2 cup)
Curry powder (1 Tbsp)
Ketchup (2 Tbsp)
Soy sauce (1 Tbsp)
Vegetable oil (1/2 Tbsp)
White wine (1 Tbsp)
Salt

1. Cook chick peas if you're using dried ones. Dice the onion. Peel garlic cloves and dice them.
2. Heat oil in a deep pan on medium high heat. Add diced onion and garlic. Turn the heat down to medium and saute them well until very tender.
3. Add ground pork/beef and a pinch of salt, and saute well. Try to break pieces apart so meat is crumbly and not a chunk of meat. Once the color starts to change, add white wine. Saute well until all the white wine is evaporated.
4. Add curry powder and mix really well. Saute for few seconds.
5. Add chicken stock, ketchup, and soy sauce. Cook until it's not soupy anymore.
6. Serve it over rice.

I only used onion, but you can add green/red peppers, carrots, celery, etc.
I served the curry with garden salad. Now, this is literally "garden" salad because this is the lettuce and arugula I got from my garden! It was my first harvest and great. I added chopped hard boiled egg and mayonnaise vinaigrette (sorry, the photo is really blurry...).

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