Heat the oil in a pan, and cook onion until translucent.
Add in the curry powder and a pinch of sugar to stop the curry powder from burning. Fry for a couple of minutes, on a low/medium heat. Be sure to stir.
Add in the chopped bacon and chopped tomatoes and stir for a couple of minutes.
Add the meat. Brown for a couple of minutes before adding enough water to cover the meat.
Add tomato sauce. Simmer for about 20 minutes until meat is half cooked. Be careful to adjust time depending on the amount of meat being used. Add more water if necessary.
Bring a pot of water to the boil. Once boiling, add the rice and cook for 15-20 minutes until done. Tip: Wash the rice before adding to boiling water for a furrier rice.
Add potatoes and carrots, simmer until both are cooked. Add more water if necessary.
Strain the rice. Put aside until ready for serving.
Using a cup, mix the cornflour with a little water to form a paste. Turn the curry down to a low heat and stir in the cornflour to thicken. Be sure to stir well, so cornflour doesn’t leave a floury taste. Season to taste with salt and pepper. And your curry is done!
Enjoy the curry together with the rice! Both of us do!
Can also make a Vegetable Curry. Follow the same steps, but ignore adding the meat in steps 4 and 5.