Measurements are approximate, see directions on curry box for more specific measurements.
In rice cooker, add four cups rice and water, set to on.
Dice onion, potato, carrot, and zucchini.
Chop chicken into bite size pieces and brown in pot with onion, potato, and carrot.
Add chicken stock to boil and then add curry cubes. Lower heat and simmer for 30-45 minutes until desired consistency is met.
Serve curry over rice. Serve with korean kimchi, available in stores.