3 small potatoes, cubed

  • parboil potatoes, reserving potato water

2 tbsp. peanut or canola oil
1 lb. chicken, cubed
1/2 onion, diced
1 bell or poblano pepper, diced
1 cup baby carrots, sliced
1 package S&B golden curry mix or 1 batch Japanese Curry Roux

  • heat oil in wok or dutch oven, and brown chicken, 3-5 minutes
  • add vegetables and saute until tender
  • break up curry mix, add to pot
  • add 1 cup of chicken stock or potato water to help dissolve curry mix
  • simmer until thickened, then add potatoes
  • continue simmering until potatoes, carrots and chicken are tender, adding chicken stock or potato water if it gets too thick before being done

source: adapted from S&B box