Hawaiian Curry chicken and vegetables (Everones favorite)

• 2 boneless/skinless Chicken thighs
• 2 carrots diced
• 2 medium potatoes peeled and cut into rounds, (not too thick, not too thin!)
• 1/2 Onion, sliced thin
• 2 squares Golden Curry (mild or Hot)
• 2 cloves of fresh garlic
• 1/2 of a lime (Tahitian limes from maui are the best)
• 1 tbs Sesame Oil for frying
• Hawaiian Red salt and black pepper
• 1 1/4 Cup water or chicken broth
• 1/4 Cup coconut milk
• 2 tbs soy sauce

(You can add almost any vegetables, I use broccoli, onion, mushroom, potatoes, etc...)

Cooking Instructions: Heat cooking oil in a medium sized pot.
Rinse chicken and cut into medium sized pieces.
Salt and pepper chicken; add to hot oil with 2 cloves garlic and brown well; (SMELLS GREAT)... Add carrots, onion, potatoes, etc...
Once the chicken is cooked add 1/2 cup water & cover; simmer for 10 minutes.
Cut the Curry block into squares; add to the pot with the rest of the water/ broth, coconut milk, remaining garlic clove and soy sauce.
Mix gently until curry is "melted" and blended.
Lower heat, cover and simmer for 25 minutes.
You may add more water/broth if curry is too thick.
When the potatoes and carrots are tender, squeeze fresh lime juice into pot- mix gently; turn off heat and let finish cooking for 5-minutes.
Believe it or not, the lime juice adds a great flavor.
& Of course you gotta serve it with steamed white rice.