Recipe for 4-6 meals 1. Start cooking rice 2. Cut two onions into 12 wedges each 3. Peel and cut 2 medium carrots and potatoes into chunks 4. Cut ~300 g chicken thigh into bite sized pieces and dry with kitchen towels 5. Heat vegetable oil in a frying pan 6. Add meat and sauté until the color changes on all sides 7. Add vegetables and sauté until the onion turns translucent 8. Add 4 cups (960 ml) of water and simmer until vegetables are tender (~15 min) 9. Take the pan off and stir in 1 small box (140g) of curry roux until dissolved 10. Return the pan to the heat and simmer while stirring for 5 min 11. Serve over hot rice