Val’s Japanese Curry Recipe

(Also known as, the stuff I made tonight at 9:30 when I didn’t want to do homework. Serves one midnight snack and tomorrow’s lunch.)

• One medium russet potato
• Half a large onion
• One carrot
• Third/Half a pound of chicken breast, or beef, or lamb and whatnot
• Fourth to a third of a brick of Golden Curry

Cut up potato, carrot, and chicken into bite sized pieces. Dice onion. Add potato, carrot, and diced onion into deepish cooking pan and saute on high heat with oil until golden brown, adding a little salt for flavor. When cooked through, add chicken and saute as well, until cooked. Add half a cup of water, or enough to nearly cover everything. When soupish mixture starts to lightly boil, add a fourth of a brick of Golden Curry. When it melts entirely, taste and add more (an eighth of a brick at a time) if necessary. Over medium-low heat, thicken sauce by leaving pan uncovered. When finished, cover pan and simmer at low heat for another ten minutes. Uncover and eat over white rice. Yum.