Japanese Chicken Curry

I didn't know that the Japanese people love western-style Indian curry. I've seen the boxess of Japanese brand S & B curry mixes but never paid any attention to them because I'm not a big fan of Indian curry probably because of the strong smell. Last week I read a food blogger raving about it so I went to the Asian store and got a box each of curry and hayashi rice mix.

The curry was very easy and quick to make; took less than an hour from start to finish. The only preparation needed was cutting the meat, onions, and optional vegetables. I followed the recipe written on the box and didn't change or add anything. I liked it but I wasn't really wowed although I found it tastier the next day.

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.