Classic Japanese Curry with Chicken

Instructions

1. Prepare the ingredients
   Cut the chicken thighs into 1-inch pieces. Slice the onions, mince the garlic, grate the ginger, chop the carrots and potatoes, and grate the apple. Having everything ready will make the cooking process smoother.
2. Brown the chicken
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.
3. Sauté the aromatics
   In the same pot, add the sliced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Cook the vegetables
   Add the carrots and potatoes to the pot, stirring to coat them in the oil and aromatics. Cook for about 3 minutes. Add the grated apple (this helps tenderize the meat and adds natural sweetness).
5. Simmer the curry
   Return the chicken to the pot. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes, or until the vegetables are tender.
6. Add the curry roux
   Break the curry roux blocks into pieces and add them to the pot. Stir until completely dissolved. Add the soy sauce and honey or sugar. Simmer uncovered for 5-10 minutes, stirring occasionally, until the curry thickens to your desired consistency.
7. Serve the curry
   Serve the hot curry over steamed Japanese rice. Traditionally, the rice is served on one side of the plate with the curry beside it. Offer fukujinzuke (pickled vegetables) on the side if desired.