Japanese chicken and potato curry

• Meat

  • 1 lb Chicken breasts

• Produce

  • 4 oz Carrots
  • 1 lb Potatoes
  • 1 Yellow onion, small

• Condiments

  • 1 half package S&b golden curry sauce

• Pasta & Grains

  • 4 cups Grain rice, cooked white medium

• Oils & Vinegars

  • 2 tbsp Cooking oil

Found on savorytooth.com

Description

Directions

• Cook the onions and chicken: Heat cooking oil in a large 3-quart or larger pan over medium heat. Add chopped onions and cook for a few minutes, stirring occasionally. Add chopped chicken and stir until it turns white, about 5 minutes.
• Cook the carrots and potatoes: Add the carrots and potatoes to the same pan, stirring and cooking for about 5 minutes.
• Making the sauce: Add 3 cups of water to the same pan. Turn the heat to high to bring to a boil, then bring back down to medium heat so that it simmers. Add the curry sauce. Gently stir as the curry gradually gets thicker and darker, about 10 minutes. Check that the curry is smooth and that all of the ingredients are cooked; if not, simmer for longer.
• Serving: Pour the finished curry over hot cooked rice and mix together. Serve immediately.