3-in-1 (chips, gohan and curry sauce)

Instructions

1. Rinse the rice in cold water until the water runs clear, then cook it covered in 1.5 times its volume of salted water for 15 minutes over low heat. Leave it off the heat, covered, for 10 minutes.
2. Cut the potatoes into 1 cm sticks, rinse and dry them thoroughly. Fry them in two batches at 160 °C for 5 minutes, then at 180 °C until golden, about 3 minutes.
3. For the sauce, melt the butter in a saucepan, add the sliced onion and let it turn golden for 5 minutes. Sprinkle over the flour and curry powder and stir for 1 minute.
4. Gradually whisk in the stock, then add the ketchup, Worcestershire sauce, salt and pepper. Simmer for 10 minutes until you have a coating sauce.
5. Spread the rice at the bottom of the trays, top with the chips, then generously pour over the curry sauce. Serve immediately.