This simple recipe makes just about one pint of food (a small take-out container) that will serve 1-2 people.  You can easily do the math to increase the meal size.

Ingredients

• 3 tablespoons vegetable oil
• 1 chicken breast, cut to bite size pieces
• 1 small onion (half of a large one)
• 3/4 cup thinly sliced carrots
• 3/4 cup thinly sliced pepper
• 3 cloves thinly sliced garlic
• about 1.5in fresh ginger, peeled and sliced thin
• 2 tablespoons KB Curry Powder
• 2 cups water
• 1-2 teaspoons corn starch
• 1/4 cup water

Procedure

Total volume: About 1 pint
Approximate prep time: 15mins
Cook Time: 15-20mins

1.  Put the oil in a medium to large frying pan and cook the chicken over medium heat until the outside surface changes color.
2. Add all of the vegetables and stir everything around until carrots start to become tender (5min +/-).
3. Add 2 cups of water and 2 tablespoons of curry powder to the pan and simmer (low boil) for 10-15mins.  Some judgement is needed here and you may need to add more water if you had the heat too high. [It's dangerous to eat raw chicken. Cut open the largest piece to make sure you cooked it.]
4. The dish is ready.  If you want to have a thicker sauce, add 1 heaping teaspoon of corn starch to 1/4 cup of water and mix thoroughly.  Then add the mixture to the pan and stir over heat until desired thickness is reached.  REMEMBER: the sauce will also thicken as it cools so some trial and error is needed between amount of corn starch and heating time.

Remarks

• Make it VEGAN:  Substitute 1 package of FIRM tofu for the chicken and follow the same instructions.
• This was great over rice.  It was just as good the next day fried in a wok with rice.  I added additional water, curry powder, and some soy sauce.
• There is no SALT in the KB Curry Powder recipe.  You probably will want to add some but taste first.  There are a lot of flavors there already.
• The cayenne pepper makes it almost a "medium" spicy.  Add more or less to taste.