Pat chicken dry with paper towel, cut into bite-sized pieces, and season with salt and pepper.

Peel and cut potatoes into bite-sized pieces, soak in water, and drain. Peel and cut carrot into bite-sized pieces. Cut broccoli into small florets and peel and slice the stem. Cut onion into 6 wedges.

Boil water in a pan, turn off heat, add curry roux, and stir until dissolved. Heat again and simmer until thickened. Remove from pan.

Wipe the pan clean, heat salad oil, and cook chicken until browned. Add potatoes, carrots, and onions, sauté briefly, then add 2 tbsp water. Cover and steam over low heat for 7–8 minutes until vegetables are tender.

Add broccoli, mix, cover, and steam for 1–2 minutes until broccoli is cooked. Push vegetables to the side of the pan, leaving the center clear.