4 small potatoes
2 beautiful pieces of chicken
600 ml of water
1/2 box of red japanese curry
A little oil
Cut vegetables and meat into medium sized pieces.
Return to the oil and wet with water.
Cook over medium heat until meat is tender.
Remove from heat, add the roux and dilute well.
Make thicken over low heat as for a béchamel.
Serve with white rice.