Japanese Style Chicken Curry

I love food because they always have memories associated with it. My fondest memory with this dish was a night with my college boyfriend. He was 6'1" with broad frame. He had a great appetite. I was teeny tiny: 5'3" and 96lbs. But it was obvious that size had nothing to do with how much we could eat. Even though I was half his size, I ate just as much as him (if not more). We could destroy a sushi buffet's business in one sitting. Anyways, one night we decided to cook dinner at home. We made about 2 cups of uncooked rice (this is probably equivalent to 4+ cups of cooked rice) and this dish, enough to feed 6 people. We were planning to save some for his parents and brother... but by the end of the night, the rice cooker, as well as the pan of curry, was completely empty. We sat on his couch for the rest of the night rubbing each other's tummy. Haha. I wish I still had that metabolism...

Ingredients
Olive oil
2 Carrots, cut
2 Red potatoes, cut into 1/2 inch cubes
2 Red bell peppers, cut
1/2 lb Sugar snap peas
1 Yellow onion, cut
1/2 package of Curry bricks

Directions
1. Bring a small pot of water to boil. Add the potatoes. Boil until cooked half way through. Drain and set aside.
2. Heat a large pan with olive oil. Add carrots and cook on medium high heat for 2 minutes. Add red bell peppers, sugar snap peas, onions, and potatoes. Cook vegetables halfway through. Add water to just cover the vegetables. Reduce the heat and let the vegetable simmer.
3. Bring 1/2 cup of water to boil in a small pot. Add 1/2 package of Curry brick and let it dissolve. **You can place the curry package and water in a microwavable bowl. Microwave on high for 1 minute**
4. Once dissolved distribute the curry throughout vegetable broth. Let the mixture slowly simmer on medium heat until thicken.

**If you like curry to be more thin, you can add more water**