Japanese chicken and potato curry

chicken breasts (chopped into 1/2-inch cubes and marinated in 1 tablespoon corn starch and 1 tablespoon cooking oil for 30 minutes)

small yellow onion (finely chopped)

potatoes (Russet and Yukon Gold work well here, peeled and chopped into 1/2-inch cubes)

about 15 baby-sized carrots, sliced

half package of S&B Golden Curry sauce

cooking oil

cooked white rice