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Right: Japanese-style curry with chicken, potatoes, carrots, and onion; rice
Upper left: wok-fried broccolini and yellow bell pepper in Island Teriyaki sauce
Lower left: grape tomatoes, English cucumber slices, cherry
This is from a batch of curry that I made on Sunday. I used S&B Golden Curry mix (medium-hot) and followed the instructions on the back of the box. I've never tried Japanese-style curry before -- I really like it! A bit sweet and different in character from Indian, Thai, and Vietnamese curries. The mix is incredibly convenient too! If you're going to make chicken curry, I'd recommend using thigh meat as it is more tender and less dry than breast meat.
Curries also freeze well. Just defrost in the refrigerator overnight before reheating in the morning (you may need to add a little water if the sauce is too thick). I used a small box of the curry mix, and it was enough for bento this week for me and my husband, as well as 2 double-portions for the freezer cache.
Also, if you're planning on freezing/reheating and you're using potatoes or some other vegetable that tends to overcook easily and/or fall apart, I would recommend simmering the curry only until the veggies are almost done, then cooling off and freezing. That way, things don't all go to pot when you're reheating.