Japanese curry rice

Method

Heat oil in a large pan and fry diced onion until softened, then add chopped chicken and cook until golden. Add diced potato and carrot, then pour in the stock and water, bringing to a simmer. Break the curry roux blocks into pieces and stir into the pan until dissolved, then simmer for 15-20 minutes until the vegetables and chicken are tender. Meanwhile, cook the rice according to packet instructions with salt. Serve the curry over rice and top with pickled ginger if desired.