300g of meat (preferably chicken, otherwise beef)

6 medium potatoes

3 carrots

a block of curry roux

750ml of water

1 onion

1 tsp of curry powder

1 tsp of soy sauce

salt

pepper

Peel and cut the onion and carrots into small pieces

Add the onion and carrot pieces to the wok with butter or olive oil

Season the meat with the curry powder and soy sauce + salt and pepper, let rest in a salad bowl

Cook them, without grilling them, stirring from time to time, for about 15 minutes.

Meanwhile, peel the potatoes then cut them into pieces. The larger they are, the longer they will take to cook, but too small and they will melt in the stew.

After 15min of cooking the carrots and onions, add the pieces of potatoes to the wok. Add olive oil and mix thoroughly to bring the oil and the potatoes into contact.

Cook over low heat until the potatoes are slightly softened

Pour 700 to 800 ml of water over the vegetables

Bring to a boil, then simmer for 10 to 20 minutes (until the potatoes are cooked).

While the vegetables are cooking in the water, cook the meat in a separate pan until the edges are cooked but the inside is still raw.

When the potatoes are cooked, lower the heat to minimum and add the curry roux, then mix to melt the roux, without damaging the pieces of the potatoes. Return the heat to medium heat to simmer again. Stir gently until the broth thickens.

Add the meat (with the juice created during its cooking) and mix gently.

Lower the heat to low heat, cover and simmer gently (at least 15min) until the carrots and the inside of the pieces of meat are cooked.

If the meat is not chicken, it is better to simmer 1 or 2 hours, covered and over very low heat. Be careful not to burn the bottom of the wok and to mix really gently so as not to damage the pieces of the potatoes.