2 tbs butter
400g chicken breast, cubed
300g vegetables, cubed (Carrots, Potatoes, Cauliflower)
2 medium onions halved lengthways and cut into chunks
50g leeks, washed & thickly sliced
100g MA’s Japanese Yellow Curry Roux
Heat 1 tbs butter in a pan and sauté the chicken, put aside.
Add the remaining butter and saute the onion until brown.
Add the vegetables and water along with half of the roux and simmer until the vegetables are almost cooked.
Add the remaining roux and mix well, add the sautéed chicken and leeks and bring to boil until the sauce thickens. Serve on white rice.