Teacher: For four servings: 500g chicken thighs, 2 onions, 2 carrots, 2 potatoes, 1 tbsp oil, 700ml stock, curry roux, and rice.
Fran: Understood. Curry ingredients secured.
Teacher: Cut the chicken and vegetables into similar bite-sized pieces. They'll cook evenly.
Fran: Uniform pieces. No ingredient escapes the blade.
Teacher: Fran, the cutting board is not a battlefield.
Teacher: Heat the oil over medium-high. Brown the chicken in one layer, then add the onions and cook until soft and lightly golden.
Fran: Leave the chicken alone until it develops color. Understood.
Teacher: Add the carrots and potatoes. Pour in the stock, bring it to a boil, skim off the foam, then lower the heat.
Fran: Foam removed. The simmer begins.
Teacher: Simmer for 15 to 20 minutes, until a fork slides easily into the potatoes and carrots. Then turn off the heat.
Fran: The fork passes. Heat off.
Teacher: Break in the curry roux off the heat and stir until smooth. Return to low heat for about five minutes, stirring so it doesn't catch.
Fran: Glossy. Fragrant. No lumps.
Teacher: Spoon it over rice, then let it cool for a moment before eating.
Fran: Delicious. I will make more.