*** Japanese Curry

• 1/2 box (4.2oz) S&B Golden Curry Sauce Mix (the cubes, not the pre-made sauce packet)
• One very large potato, cut into 1/4" cubes, about 1 lb
• One medium yellow onion, cut into 1" slices
• 4 medium carrots, sliced into 1/4" rounds, about 1 lb
• 1/2 lb white mushrooms, thinly sliced
• 1 lb chicken thighs, trimmed of fat and cubed, or shrimp
• 1 tbsp olive or canola oil
• 1 1/3 cups uncooked rice.

Start the rice in the rice cooker.

Chop the veggies, and place the potato and carrot into a large microwaveable container and nuke on high for 5 minutes to pre-cook a bit.

If using chicken, begin to brown it in some olive or canola oil in a very large skillet or wide pot over medium high heat. When chicken is about halfway browned, toss in the mushrooms and onion (about 3 minutes). When chicken is browned, toss in the carrots and potatoes. Add 3 cups of water and increase heat to high to bring the mixture to a boil.

Meanwhile, slice two cubes of the curry sauce mix into tiny pieces and stir into skillet. Once the mixture comes to a boil, cover and reduce heat to a simmer. Simmer for 15 minutes. Chop the rest of the sauce mix in the meantime. Remove from heat, stir in the rest of the sauce mix, then put back on the heat. If using chicken, simmer for 5 more minutes. If using shrimp, simmer for 2, add the shrimp, then simmer for 3 more until shrimp are just cooked.

Makes 8 servings, 11 WW PointsPlus for shrimp, 12 WW PointsPlus for chicken thigh.

NOTE: Doesn't freeze well. Eat within a couple of days.