Chicken curry

4 servings

Ingredients

• 600g chicken breast
• 1 carrot
• 2 big potatoes
• 4 squares curry roux
• 1 red onion
• 2 tbsp olive oil
• 1 pinch salt
• water

Utensils

• big pot
• knife
• heating (1 slot)
• cutting board
• stirring spoon
• bowl

Preparation

1. Finely dice the red onion. Set aside.
2. Cut the potatoes into small cubes. Set aside in a bowl of water.
3. Cut the carrots in thin slices. Set aside.
4. Cut the chicken into cubes. Set aside.

Cooking

5. In a big pot, put 2 tablespoons of olive oil, and heat medium-high.
6. When hot enough, add the diced onions. Cook for a few minutes, just before browning.
7. Add the chicken and salt. Stir and cook until the outside is slightly golden all around.
8. Add the potatoes (without the water) and carrots. Add enough water (around 1.5L). Let simmer for at least 15 minutes.
9. Add the curry roux. Stir until evenly dissolved and the stew is thicker.
10. Serve, best with rice.