Chicken and veggies in a thick curry sauce, served over rice. My boyfriend is super-picky and even he loves this recipe! A friend of mine learned it from her Japanese tutor and taught it to me. The curry sauce mix isn't recognized by Recipezaar; I found it in an Asian market, under the brand S&B Golden Curry Sauce Mix, but I've also seen it at Wal-marts in my area. If all else fails, you can also order it on Amazon.com, you'll need at least a 3.5 oz package.
05Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
06Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
07Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
08Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
09If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.