My mother always likes to say this is the first thing she ever made that was so good, my sister and I literally licked our plates clean. Luckily, this curry and rice dish is an easy save on busy nights, and one pot will last a family at least two days.
- 6 cup water
- 4 Russet potatoes
- 3 Large carrots
- 6 Cubes Japanese curry
- 1 1/2 pound boneless chicken thigh or chicken breast
- Boiled white rice, for serving
- Boil the water in a large pot.
- Meanwhile, peel and cut the potatoes into large, 1-inch chunks. Peel and cut carrots into 1-inch pieces.
- Once the water comes to a roiling boil, add potatoes and boil for 10 minutes. Then add carrots and boil until soft.
- Drop the curry cubes into the boiling water and mix until it all dissolves. Taste and add more cubes if you want more flavor.
- Cut the chicken into bite-sized pieces. Drop into the boiling curry and stir; bring to a boil, making sure that the chicken is cooked through, at least 5 minutes. Serve over white rice (or, on bread).