Japanese-Style Chicken Curry Rice
Comments:	In Japan, curry tastes very different to what we are used to, yet it is really delicious. Japanese curry is sweeter, darker, and smells stronger, somwhat similar to the original Indian curry, than Korean curry. There were two choices in terms of spicy level; here we use medium hot, but if you are used to Korean food, it will not be hot enough so you better use the hot one.
Servings:	2 or 3

1/3 zucchini 1 medium size potato 1/4 carrot 1/4 sweet red pepper, membranes removed and seeded 1/4 sweet yellow pepper, membranes removed and seeded 1 chicken white 1/2 onion 1 tablespoon [15 mL] olive oil 1 1/2 blocks medium-hot curry Approximately 250 mL[1 cup] water Steamed rice 2 people

Rinse zucchini, potato, carrot, red and yellow peppers under cold running water. Rinse chicken white under cold running water. Peel onion, potato and carrot. Cut onion, zucchini, potato, and carrot into small cubes. Cut sweet peppers and chicken white into small pieces. Preheat a wok for 10 seconds. Pour in olive oil. Stir-fry together onion, zucchini, potato, and carrot cubes for about 3 minutes. Add capsicum and chicken pieces. Stir-fry for approximately 2 minutes more. Pour in water. Leave to boil until vegetables and chicken get soft, for approximately 5 minutes. Add curry; stir until completely melted in. Stir well. Evenly spread steamed rice onto individual plates. Top with curried vegetables and chicken, and serve.