1. 1

   Step 1

   Peel the 250g potatoes and 100g carrots. Cut the potatoes into 1.5cm cubes, carrots into 7mm thick slices, and 400g onions into 1cm wide pieces.

2. 2

   Step 2

   Heat 1 tbsp oil in a large pot over medium heat. Add the onions and sauté until they are soft and translucent.

3. 3

   Step 3

   Add the potatoes and carrots to the pot and sauté them for a few minutes until slightly coated in oil.

4. 4

   Step 4

   Pour 800ml water into the pot. Bring the mixture to a boil, then reduce heat to low and simmer until vegetables are tender.

   Timer 20 min
5. 5

   Step 5

   While vegetables simmer, cut 4 chicken cutlets into 2.5cm wide strips.

6. 6

   Step 6

   Add the half packet of House Vermont Curry (Mild) roux to the pot. Stir well until the roux is completely dissolved and the sauce thickens.

7. 7

   Step 7

   Simmer the curry sauce on low heat until it reaches your desired consistency.

8. 8

   Step 8

   In a separate pan, heat oil and fry the chicken strips until golden brown and cooked through.

9. 9

   Step 9

   Place a portion of 4 cups of hot cooked rice on each plate.

10. 10

    Step 10

    Pour the curry sauce over the rice and arrange the crispy chicken cutlets on top.

11. 11

    Step 11

    Serve immediately with 4 tbsp of fukujinzuke on the side if desired.

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