Cut onion, carrot and potatoes into small-sized chunks.

Place oil into a large pot. Place on medium-heat. Once it gets hot, add in the veggie pieces. Stir-around for 3-5 minutes, until you see the onions turn translucent.

When onions turn translucent, add in the water (enough to cover 1 inch above the ingredients). Place a lid on and let the pot come to boil. 

When the pot starts to boil, add in the curry blocks. Stir-around until the blocks melt and get throughly mixed in (Or you can use a sieve and melt it through there)

Place the lid back on. Let the curry gently simmer for 10 more minutes. 

Place rice in a bowl and place a few spoonful of curry over the top. 

Bon Appetit!

Thaw your chicken breast to room temperature (so that it cooks evenly)

Take out a large mixing bowl and place-in: Butter (2T), Herb Salt (1T), Minced Garlic (2T), Salt (1T) and Dried Parsley (½T). 

Get a whisk and mix everything together. (Note: The butter may be cold and very tough to break down. Work at it and it'll turn into smaller clumps).

Rub the seasoning on top of the chicken breast. Flip it over and place the seasoning on the other side as well. 

Put aluminum foil over your baking tray. Place chicken breasts onto the tray. 

Then place into a pre-heated oven at 180C (~350F). Bake for 25 minutes. 

After 25 minutes, flip each piece over. Then place back in oven. Bake for additional 15 minutes. 

After a total of 40 minutes, take out oven.

Slice chicken breast and place over the rice. 

Bon Appetit!