Instructions

• Heat 1 tablespoon extra virgin olive oil in pot. Sauté onions until soft and golden. Add potatoes and carrots. Cook for 2 to 3 minutes. Add 27 fl oz (800 ml) water and bring to a boil. Reduce heat and simmer for 7 to 8 minutes.
• Break curry roux into blocks and stir into pot. Cook on low, covered, for 10 minutes. Stir occasionally. Adjust thickness by simmering longer or or adding water.
• Serve rice and sliced chicken on plates. Pour curry beside the cutlet.