Japanese Chicken Curry

Instructions

1. Prepare the ingredients
   Cut the chicken thighs into 1-inch pieces. Peel and slice the onions thinly. Peel and cut the carrots and potatoes into bite-sized chunks. Mince the garlic and grate the ginger and apple. Break the curry roux blocks into pieces.
2. Brown the chicken
   Heat vegetable oil in a large pot over medium-high heat. Add 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 vegetables
   In the same pot, add the sliced onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Add the carrots and potatoes, stirring to coat with oil.
4. Simmer the curry
   Return the chicken to the pot. Add the chicken broth and grated apple. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes, or until vegetables are tender.
5. Add the curry roux
   Remove the pot from heat. Add the curry roux blocks and stir until completely dissolved. Return to low heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
6. Season and finish
   Add soy sauce and honey (or sugar). Stir well and simmer for another 5 minutes until the curry has thickened to your desired consistency. If the curry is too thick, add a little water. If too thin, simmer longer to reduce.
7. Serve
   Serve the hot Japanese curry over steamed short-grain rice. Garnish with fukujinzuke (Japanese pickled vegetables) if desired.