Sauté and brown: Start by. melting butter in a pot over medium-high heat. Add chopped onions and sauté until golden. Then, add chicken pieces and cook for about 3-4 minutes until lightly browned.
Add Vegetables: Introduce diced potatoes and sliced carrots into the pot. Sauté briefly for approximately 2 more minutes, allowing the vegetables to absorb flavors.
Dissolve Curry: Pour in water and add 1/2 packet of Golden Curry (typically 4 cubes). Stir until the curry cubes are fully dissolved, infusing the stew with classic Japanese curry flavors.
Simmer and Thicken: Cover the pot, reduce heat to medium, and let it simmer for 7-10 minutes, allowing flavors to meld. Afterward, remove the lid, season with salt to taste, and simmer uncovered for an additional 4-5 minutes until the sauce thickens.
Bowl of Greek salad with fresh vegetables and feta cheese.
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