Japanese Curry Chicken

• 1 tbsp olive oil
• 1 medium yellow sweet onion
• 2 lb boneless skinless chicken thighs
• 2 tsp seasoning salt
• 1 cup carrots
• 3 medium red potatoes
• 3 1/2 cup water
• 1/2 packages Japanese curry, lots of choices (suggested Vermont spicy hot).

1. Add olive oil to large deep skillet.
2. Chop onion and cook in oil for about 5 minutes than add in cubed chicken.
3. Once chicken is mostly cooked art seasoning salt, carrots and potatoes.
4. All cut into bit size pieces.
5. Add water bring to a simmer, cover and cook for 20 minutes.
6. Uncover, mix in curry cubes and remove from heat.
7. In that order.
8. let it thicken for 20 minutes stirring occasionally.
9. Serve over rice.

olive oil, yellow sweet onion, chicken thighs, salt, carrots, red potatoes, water, japanese curry

Taken from cookpad.com/us/recipes/338003-japanese-curry-chicken (may not work)