Japanese Chicken Curry
1 tablespoon light olive oil
1½ pounds chicken breast, cubed
1 onion, chopped
3 cups water
1 carrot, peeled and cubed, optional
1 waxy potato, peeled and cubed, optional
4 cubes Japanese curry sauce mix
- In a medium saucepan, heat olive oil and saute onion and chicken until both are golden brown. Add water and vegetables. Let come to a boil, lower heat, cover, and simmer for 20 minutes.
- Break up the sauce mix cubes and add to the pan. Stir constantly until sauce mix is completely dissolved. Let simmer for another 5 minutes. Serve on top of steamed rice or noodles.