Ingredients

Method

To make the curry roux, melt the butter in a small saucepan over medium heat.

Stir in the flour to create a thick paste, continue stirring for about 10 minutes, or until the paste turns a light brown color.

Add the curry powder, garam masala, cayenne pepper (if using), and black pepper to the paste and stir for about 2 minutes until fragrant.

Remove from heat and let it cool.

In a large pot, heat the cooking oil over medium heat.

Add the onion and cook until it is caramelized.

Add the chicken to the pot and cook until browned.

Add the carrots and potatoes to the pot and cook for a few minutes.

Add about 3-4 tablespoons of the homemade curry roux to the pot and stir until fully dissolved.

Add the water and bring to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together.

Season with salt to taste, and serve the curry with rice.