Wash and cut all vegetables and chicken into small even pieces. This helps everything cook evenly. Keep them ready near your stove for smooth cooking without rushing.

Heat oil in a large pot. Add sliced onions and cook until golden brown. Stir slowly to bring out sweetness, which gives depth to the curry base.

Add chicken cubes into the pot. Stir and cook until lightly browned on all sides. This step locks in flavor and keeps the meat juicy inside.

Now add carrots, potatoes, garlic and ginger. Mix everything well with the chicken and onions. Cook for a few minutes so vegetables start absorbing flavor.

Add water or chicken broth slowly. Bring it to a boil, then reduce heat. Let it simmer until vegetables become soft and tender.

Break curry roux into pieces and add to the pot. Stir continuously until it fully dissolves. The sauce will start thickening and turning rich brown.

Let the curry cook on low heat for ten more minutes. Stir occasionally to avoid sticking. The sauce should become smooth, thick and glossy.