2 Tbsp. peanut or canola oil
1 lb. chicken, cubed
½ onion, diced
1 bell pepper, diced
1 cup baby carrots, sliced
1 package S&B golden curry mix
3 small potatoes, cubed

  • In a separate pot, parboil potatoes, reserving potato water
  • Heat oil in wok and stir fry chicken until browned, 3-5 minutes
  • Add onion, bell pepper and carrots, and stir fry until tender
  • Break up curry mix, add to wok
  • Add 1 cup of potato water to help dissolve curry mix
  • Simmer until thickened, then add potatoes
  • Continue simmering until potatoes, carrots and chicken are tender, adding potato water if it gets too thick before being done