A great dish for the cool fall weather.
1 lb boneless skinless chicken thighs
1 Red Pepper
1/2 Tbsp. ginger
3 Tbsp. Canola oil
4 Cups water
1 box (7 oz, 200g) store-bought Japanese curry roux
Cut up chicken thighs into small pieces and saute in canola oil. Set aside chicken. In the same pan saute chopped carrots, onion, red pepper, ginger, and potatoes until done. Add Chicken, water and Japanese Curry roux. Stir until curry is dissolved.Cook until mixture becomes thicker (about 20 minutes). Serve over rice.