Tomato Curry Hot Pot

• 2 thighs Chicken thigh meat
• 2 Potatoes
• 1/2 Carrot
• 1 Onion
• 1/2 Cabbage
• 1 can Canned crushed tomatoes
• 400 ml Water
• 2 tsp Soup stock granules
• 2 tbsp Ketchup
• 1 tbsp Japanese Worcestershire-style sauce
• 2 sections Curry roux (block)

1. Cut the vegetables and chicken into easy-to-eat pieces.
2. Put the ingredients in an earthenware pot.
3. Heat up while stirring.
4. When the soup comes to a boil lower the heat and add the curry roux pieces.
5. When the roux has dissolved put in all the chopped up ingredients.
6. Put on a lid, and simmer until everything is cooked
7. Variation: With Chinese cabbage and pork, plus macaroni.

thigh meat, potatoes, carrot, onion, cabbage, tomatoes, water, granules, ketchup, sauce, curry

Taken from cookpad.com/us/recipes/170160-tomato-curry-hot-pot (may not work)