Japanese Curry Rice

Instructions

1. Prepare the meat and vegetables
   Cut the chicken thighs (or beef/pork) into bite-sized pieces. Slice onions thinly, mince garlic, grate ginger, cut carrots and potatoes into bite-sized pieces, and grate the peeled apple. Having all ingredients ready will make the cooking process smoother.
2. Sauté the meat
   Heat vegetable oil in a large pot over medium-high heat. Add the meat and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and set aside.
3. Cook the aromatics
   In the same pot, add onions and cook until soft and translucent, about 5 minutes. Add garlic and ginger, and cook for another minute until fragrant.
4. Simmer the vegetables
   Return the meat to the pot. Add carrots and potatoes, then pour in the chicken broth. Add the grated apple, which helps tenderize the meat and adds natural sweetness. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15-20 minutes, or until vegetables are fork-tender.
5. Add the curry roux
   Turn off the heat. Break the curry roux blocks into pieces and add them to the pot. Stir until completely dissolved. The sauce will begin to thicken immediately.
6. Season and simmer
   Turn the heat back on to low. Add honey and soy sauce, then simmer for another 5-10 minutes, stirring occasionally to prevent sticking. The curry should be thick and smooth. If it's too thick, add a little water; if too thin, simmer longer.
7. Serve
   Serve the hot curry over freshly cooked Japanese rice. Traditional presentation includes placing the rice on one side of the plate and the curry on the other. Garnish with fukujinzuke (Japanese pickled vegetables) if desired.