Japanese Curry

• 1 pound Chicken Breast, Diced
• 2 cloves Garlic
• 2 cups Carrots, Chopped
• 1 whole Onion, Sliced
• 6 cups Chicken Stock
• 4 whole Potatoes, Peeled And Diced
• 2 cartons 3.5 Oz Golden Curry Sauce Mix (found In The International Aisle)

1. In a medium saucepan, cook chicken and garlic in olive oil until chicken is cooked through.
2. You can either dice the chicken after it is cooked or before, it doesnt matter.
3. Add carrots and onions and more olive oil if needed.
4. Continue cooking until carrots and onions are slightly tender but not completely cooked.
5. Transfer to a large stew pot and add chicken stock and potatoes and bring to a boil until potatoes are tender.
6. Open the boxes of Golden Curry and break it up into smaller pieces using a fork or knife.
7. Dump all of the spices into the pot and stir really well.
8. Enjoy the yummy aroma while stirring.
9. Serve piping hot over sticky rice (sushi rice).
10. YUM YUM YUM.
11. I am a picky eater and I loved this dish.
12. My sister-in-law is a saint for sharing it with me.

chicken, garlic, carrots, onion, chicken, potatoes, cartons

Taken from tastykitchen.com/recipes/main-courses/japanese-curry-2/ (may not work)