1 1/2 lb (675 g) skinless and boneless chicken thighs, cut into cubes

2 onions, each cut into 12 wedges

2 tablespoons (30 ml) vegetable oil

1 clove garlic, finely chopped

4 cups (1 litre) chicken broth

4 carrots, peeled and cut into chunks

2 potatoes, peeled and cut into large cubes

1 block 3.5 oz (100 g) Japanese curry sauce mix (your choice of mild, medium or spicy mix) (see note)

Salt and pepper

In a large pot, brown the chicken and onions in the oil. Season with salt and pepper. Add the garlic and cook for 1 minute.

Add the broth, carrots, potatoes, and curry sauce mix.

Bring to boil while stirring and simmer gently for about 1 hour and 30 minutes, uncovered, stirring frequently. Adjust the seasoning. Serve with sticky rice or steamed jasmine rice.

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