More or Less Japanese Curry

You need

Diced chicken breasts

Onions in thin slices

Carrots in sticks

Potatoes in smallish pieces

Mushrooms in slices

Peppers in smallish pieces

Japanese curry paste cubes

Rice

This is roughly what you need to do

Use a relatively large saucepan and cook the chicken in oil until it is no longer pink on the outside. Then add the onions, cook for a while and finally add all the other vegetables. Cook for a while. Then add boiling water so that everything in the pan is covered and simmer this nicely. Use a spoon to remove any foam coming from the chicken. Apparently this makes it less bitter or something. Ask my Japanese friend for details. When the vegetables are nice and soft, cut the curry paste cubes into small pieces and add to the pan. Reduce the heat and wait until a nice thick broth has formed. (Do stir.) For a final touch of perfection add some grated mozzarella. No dish is complete without cheese.

This goes nicely with rice, especially sticky rice.

Ps. you can leave out the peppers or mushrooms or both and experiment with other vegetables.

PPs. If you happen to be a resident of Cambridge, UK: Seoul Plaza down Mill Road sells all those fancy Asian ingredients you may need.
PPPs. The word "nice" rules.