Cut potatoes into bite-sized pieces and soak in water. Slice onion into 1.5cm widths. Cut carrot diagonally into bite-sized pieces. Mince garlic and ginger.

Cut chicken into 3cm pieces.

Heat salad oil, garlic, and ginger in a deep pot until fragrant. Add chicken skin-side down and cook until both sides change color.

Add potatoes, onion, and carrot to the pot. Stir until coated with oil.

Add water and bring to a boil, skimming off any foam. Cover and simmer on low heat for 6-7 minutes until potatoes and carrots are tender.

Turn off the heat and add curry roux. Let it dissolve, then simmer on low heat for 5 minutes while stirring.