This style of curry, while a bit nontraditional, is quite popular in Japan, and quite tasty. There are different brands of the curry sauce mix, and they are all very similar; the one I use most often is Golden Curry
The recipe below is almost identical to the instructions on the back of the package (though I just used a half portion); feel free to improvise with the meat or vegetable mix. I’ve even made this with just vegetables, and it works well. Turnips, potatoes, carrots, green beans, you name it.
Chicken Curry
serves 4
2 tablespoons peanut oil
1 lb baby onions, peeled
1-1/2 lb boneless, skinless chicken thighs, chopped
2 medium carrots, peeled & chopped
2 green bell peppers, chopped
2 cloves garlic, minced
1/2 lb bamboo shoot, chopped
1/2 contents of 8.4-oz package of Japanese style curry, chopped
Heat peanut oil in large skillet or French oven over high heat until almost smoking. Add onions and cook, stirring, until they’re golden brown, about 5 minutes. Add chicken, stir, and cook until slightly browned, about 5 minutes. Add remainder of ingredients and 4 cups water. Stir and bring to simmer; reduce heat and simmer, covered, 15 minutes. Taste for salt & pepper. Serve with white rice.