Recipe time. Ignore the pot of Chilli I've got going on in the back.

Recipe (makes 3-4 portions)

2 Large Chicken Breasts, cut into 1/2" pieces
1 Large Onion, finely diced
2 Large Carrots, peeled, and cut into 1/2" pieces (can be done halfway through the recipe)
Half a dozen Baby/New Potatoes, washed and cut into 1/2" pieces (can also be done halfway through)
750ml Chicken Stock
4tbsp Curry Powder
2tbsp Garam Masala
2tbsp Plain Flour
2tbsp Oil (used Rapeseed)

1. Start by frying the diced Onion in a medium frying pan with 1tbsp Oil - medium heat - Stir to keep the Onion from crisping up until it's all translucent and turning brown. Takes about 10 minutes.
2. Set to one side and put a medium/large saucepan on medium/high heat, along with the remaining Oil. Add the Chicken and seal on all sides; then add the fried Onion, wipe out the empty frying pan and put it back on medium heat.
3. Add half your Chicken Stock to the saucepan and bring to a low simmer. Meanwhile, add the Curry Powder, Garam Masala and Flour to the frying pan and toast them all together for about five minutes. Keep it all moving so it doesn't burn. The spices will eventually darken and bring out their flavour, and the raw flour taste should be cooked out so it doesn't transfer to the Curry.
4. Remove the frying pan from the heat and allow it to cool before adding the remaining Chicken Stock. Stir or whisk lightly until there are little/no lumps left, then stir the mixture to the saucepan and allow the Curry to thicken up.
5. After about 20-30 minutes of simmering and thickening up, you can peel and cut your Carrots and Potatoes. If you add either too early you'll end up with mushy vegetables. Adding them too late and they'll still be raw; so timing is relevant.
6. Add the Carrot first, as they will take slightly longer than the Potato; about 20-25 minutes depending on thickness.
8. Add the Potato at about the same time you start cooking your Rice, as they are the last things to be cooked. They will both take about 15 minutes to cook through. I choose to leave the skins on my Potatoes; helps hold them together a bit, too, in case they end up overcooking.
( 8.5. - Rice Cooking - Use a ratio of two parts water : one part rice. Bring a saucepan of water to a simmer while you wash your rice using cold water. Drain the rice and add to the saucepan. Leave covered on a very low simmer, stirring once or twice, until there is no more water and the rice is fully cooked. )
9. As a finishing touch, you can melt a couple of squares of Dark Chocolate - or a glug of Honey - to the Curry for a touch of sweetness. Some people also add grated Apple partway through for the same effect.