? Ingredients (Serves 4)

• 1 lb (450g) chicken thighs (or beef), cut into chunks

• 1 onion, sliced

• 2 carrots, chopped

• 2 potatoes, chopped

• 3 cups water

• 1 box Japanese curry roux cubes (such as S&B Golden Curry or House Vermont Curry)

• 1 tablespoon oil

• Cooked white rice (for serving)

?‍? Instructions

1️⃣ Sauté the base
Heat oil in a pot over medium heat. Add onions and cook until soft and slightly golden.

2️⃣ Cook the meat
Add chicken (or beef) and cook until lightly browned.

3️⃣ Add vegetables & simmer
Add carrots and potatoes. Pour in water and bring to a boil.
Lower heat and simmer for 15–20 minutes until vegetables are tender. Skim any foam.

4️⃣ Add curry roux
Turn off heat. Break curry roux into pieces and stir until dissolved.
Return to low heat and simmer 5–10 minutes until thick.

5️⃣ Serve
Spoon curry over hot rice and enjoy!