1. Cut the chicken into bite-sized pieces. Thinly slice the onion. Peel the potatoes and carrot, then cut them into large chunks. Cut the tomato into quarters.
2. Heat the oil in a pot over medium heat. Add the chicken pieces and brown them. Then add the prepared vegetables and sauté together.
3. Add [A] to the pot and increase the heat to high. Once it comes to a boil, skim off any foam, cover with a lid, and simmer over medium heat for about 20 minutes.
4. Turn off the heat temporarily, add the curry roux, then simmer gently over low heat for about 10 minutes.

Tip: Adding vegetable dashi enhances the richness. Use a slightly smaller amount of curry roux than usual for best results.