Japanese-Style Chicken Curry

Onions, raw, 1 cups, chopped
Carrots, raw, 1.5 cups, chopped
Chickpeas (garbanzo beans), 1 can
Green Peppers (bell peppers), 2 cups, chopped
Potato,3 cups diced
Boneless, skinless chicken breast, 12 oz (2 large)
Salt and pepper, to taste
Canola oil, 1 TBSP
Water, 2 cups

Curry Roux
Butter, unsalted, 3 tbsp
All purpose flour, 4 TBSP
Garam Masala, 1 TBSP
Cayenne Pepper, to taste (1/4 to 1/2 tsp)

Goes well with turmeric rice.

Brown chicken breast in canola oil in a large skillet (12 in). Add onions and peppers until softened. Add carrots, potatoes, water, and salt & pepper. Cover and simmer for 20 minutes or until potatoes are fork tender. While chicken and vegetables are simmering begin the curry roux by melting the butter in a small sauce pot over medium heat. When butter is melted, add flour and stir constantly until the mixture is a golden brown, about 15 minutes. Add garam masala and cayenne pepper to butter mixture. Stir well and remove from heat. When chicken and vegetables are cooked, add curry roux, chick peas, and stir well. Simmer another 10 minutes.

Serving Size: 1 cup