¼ teaspoon cayenne pepper (optional, to add spice)
3 tablespoons plain flour
To make the curry roux, melt the butter on a low heat in a saucepan, then add all the ingredients except the flour and mix well. Continue to cook on a low heat for 10 minutes to bring out the flavours of the spices.
Add the flour and mix well to make the curry roux. Take off the heat and set aside.
Heat the vegetable oil in a medium-sized saucepan over a medium heat.
Add the onion and fry for a few minutes until tender then add the chicken pieces and continue to fry. Toss in the carrots and potato pieces and mix well together.
Add the curry roux and 300ml of water, use a whisk to remove lumps. Mix all ingredients well together and continue to simmer on a low heat for 20 to 30 minutes.
Serve with freshly steamed rice and garnish with coriander.