Simple & Quick Japanese Curry - cooking recipe

Ingredients

4 cups cooked short-grain rice (2 cups uncooked)
1 lb chicken tenderloins
2 -3 medium baking potatoes
2 large carrots
1 medium vidalia onion
2 garlic cloves
2 tablespoons vegetable oil
3 1/2 ounces curry sauce (mix)
water

Preparation

Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it'll keep the rice warm while the curry cooks.
Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.
Serve over rice and enjoy!