Chicken Curry with Carrots

Cut lean beff or chicken, lamb, shrimp into cubes and chop onion finely. Stir-fry meat with onion in oil or butter in large skillet until onions are lightly browned. If you wish add veggies. Add water and bring to a boil. Reduce heat and simmer until meat and veggies are tender. Add curry ( you could add curry powder to this) blocks until completly melted and simmer for 5 minutes stirring occasionally. Serve over hot rice or noodles.

While in Japan curry is very popular throughout the restaurants, it is a indian food. There is this place called coco curry where they serve curry and you can get the curry as spicy as a number 10. The number 1 makes my tongue tingle and gives me acid reflux (you can also get mild). Jeff gets a #2 and I cannot see how! In the commisary (among other places they sell this mix (it is a block of curry that you melt in with your onion, vegetables and water. You bring to a boil and bring to a thick mixture and pour on your rice... very tasty in my opinion.