Hearty Japanese Style Curry with Rice

Cut chicken (or beef) into bite-sized pieces. Peel and chop potatoes, carrots, and onion into similar 2-3 cm chunks.

Heat cooking oil in a large pot or Dutch oven over medium heat. Add the chicken/beef and sauté until lightly browned on all sides, about 5-7 minutes.

Add the chopped onion, carrots, and potatoes to the pot. Sauté for another 5-8 minutes until the onion is translucent and vegetables are slightly softened.

Pour 600 ml of water into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

Remove the pot from the heat. Break the curry roux block into several pieces and add them to the hot liquid, stirring gently until the roux is completely dissolved.

Return the pot to low heat and simmer, stirring occasionally, for another 5-10 minutes until the curry thickens to your desired consistency.

Serve the hot curry immediately over freshly steamed white rice.