4 cubesmild (or spicy) Golden Curry mix (1 box)
2medium russet potatoes (chopped into cubes/small chunks)
0.5red onion (sliced thinly)
6carrots (chopped into cubes/small chunks)
2 tspkosher salt
2 tbspvegetable oil
- Cooked white rice
1 lbchicken breast (optional)
1 tspgarlic powder
1 tsponion powder
Wash the potatoes and carrots, skin and cut accordingly.
In a bowl, sprinkle 1 tsp salt, 1 tsp garlic powder, 0.5 tsp oregano, and 1 tsp onion powder on the chicken breast. Mix well and let sit for 10 minutes.
Heat the oil over medium-high heat in a large wok. Cook the chicken on both sides for 8-10 minutes, or until fully cooked. Remove from the wok and set aside (cut into slices).
Stir fry the potatoes and carrots for 5-7 minutes. Sprinkle salt to coat the vegetables.
Cover the vegetables with water. Once the water starts boiling, cover and let simmer over medium heat for 15-20 minutes or until vegetables are softer.
Turn the heat to low. Break apart the Golden Curry box into the cubes and stir into the vegetables and water. Stir vigorously until the curry thickens.
Serve while hot over rice. Enjoy!