This will make about 4-5 large servings.

I’m going to put measurements down for the carrot, potato, and chicken. It really doesn’t matter as much, just make sure you have somewhat even amounts.

Serve with rice. I like Calrose with this.

Ingredients

• 3x tbsp - S&B Oriental Curry Powder (S&B)
• 3 Cups chicken or beef broth
• 3x tbsp - Bread flower (or all purpose, or whatever makes a good roux)
• 3x tbsp - unsalted butter
• 1/4-1/2 tsp MSG (somewhere in the middle)
• 3-4 smaller yukon gold potatoes, cut into half moons
• 2 large carrots, rough chopped
• 1 medium yellow onion or 1/2 of a large, large chopped
• 1 clove garlic (about 1/4 inch x 1/2 inch, or whatever you want)

Directions

Make the roux

1. In a medium saute pan, melt the butter over low heat. Whisk in the flour and continually stir until the mixture darkens in color but does not burn, 4 to 5 minutes. Whisk in the spices until well combined.
2. Pour in the broth/stock along with the MSG, and whisk vigorously until the sauce comes together. Turn the heat up to medium and lightly simmer while whisking occasionally until the sauce thickens to the consistency of a gravy.
3. Whisk in the soy sauce and simmer for another couple minutes to regain the thick consistency. If needed, salt to taste.

Make the meat/veggies

1. Heat the oil in a large skillet over medium heat. Cook the onion, carrots, and potato while stirring until the onions begin to turn translucent, about 5 minutes.
2. Season the protien with salt and pepper to taste and then add to the pan along with the garlic and ginger. Cook while stirring until the protein is cooked all the way through and the veggies are soft when pierced with a fork, 5 to 10 minutes.

To Serve

Evenly distribute the rice in bowls (or on plates), spoon a serving of the protein and veggie mixture next to it, pour the sauce over top, and serve warm.