Curry

By: Xiao Peng

Chop the chicken, onion, potato, and carrot.
Heat the oil in a large pot over medium heat. Add the onions until golden brown.
Add the chicken pieces to the pot and cook until they turn white and lightly browned.
Toss in the potatoes and carrots, stirring everything together for 2-3 minutes
Pour in water, ensuring it covers the ingredients. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
Break the SB curry roux block into smaller pieces and add them to the pot. Stir until the curry block dissolves completely. The sauce will thicken.
Let the curry simmer for another 5-10 minutes, stirring occasionally to prevent sticking.
Serve hot over steamed rice or with naan bread.