Japanese Curry

1 lb. chicken
2 carrots, peeled and cut into bite size pieces
2 potatoes, peeled and cut into bite size pieces
2 TB. butter
1 onion, thinly sliced
1 tsp. fresh ginger, grated
1 tsp. garlic, grated
2 TB. flour
1 TB. curry powder
2 1/2 c. bouillon

Oil the pan and add the chicken, onion and carrots. Stir fry until potatoes start to be transparent. In a separate skillet heat 1 TB. butter and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 TB. butter in a medium pot. Add flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion to sauce. Simmer the sauce until thickened. Add chicken. carrots and potatoes to the curry sauce. Serve over rice.

Submitted by: Junko