Japanese Chicken Curry

Serves 4

1 TBSP Olive Oil
1/2 Medium Yellow Onion, Chopped
2 Garlic Cloves, Chopped
1 LB Chicken, Breast or Thigh Meat
3 Whole Carrots, Peeled and Chopped
1 Russet Potatoes, Peeled and Cubed
2 1/2 C Water
1 Whole Block of Golder Curry Sauce ce Mix by S&B, Broken in Sections. I used Medium Hot. 

2 C of Cooked Rice

1. On medium heat, add olive oil, onion, and garlic to the pan, and cook until the onion are opaque. 

2. Next, add the chicken and cook for about 8 minutes until the chicken is all the way cooked. 

3. Then, add the carrots and potatoes to the mixture. 

4. Once it is all mixed, add the water and curry in and lay the chicken on top, so the potatoes and carrots can cook. Cover the pan and let it all simmer for 10 minutes. 

5. Once the potatoes and carrots are cooked, make sure to mix all the curry is around and then serve over rice. Enjoy!