I love curry, and have made it this way several times. This tastes the same as Japanese Curry (Wafuu), but is simpler to make, and uses ingredients that I am more likely to have on hand. (This is easy enough for a busy weeknight, and it makes less of a mess since there is no cutting and you only use one pot. ) I use Curry Powder Trio (Take Yer Pick. ) since I have trouble finding curry powder at the local grocery stores - and purchasing the spices from a Lebanese food mart makes it much cheaper than buying the premixed powder. For the cooked chicken, I use frozen, but canned or leftover will work just as nicely- and if you use canned you'll also have some broth to use in place of some of the water. I normally make a double batch.