How to make Japanese chicken curry

You can find many variations of Japanese curries, ranging from regions to households, but the most basic one uses chicken which is the recipe we're sharing here.

Ingredient :

1½ lb boneless, skinless chicken thighs  ¼ tsp kosher salt (Diamond Crystal; use half for table salt) (lightly season or skip if you're using freshly ground black pepper 2 carrots (6.7 oz, 190 g)2 onions (large; 1.5 lb, 670 g) 3 Yukon gold potatoes (15 oz, 432 g) 1 knob ginger (you will need 1 tsp grated ginger) 2 cloves garlic½ apple (6 oz, 170 g) 1½ Tbsp neutral-flavored oil

For the Curry

4 cups Chicken Stock/Broth (homemade or store bought) (if you're using store-bought curry roux and worry about too much salt, use water only or half stock and half water) 1 Tbsp honey 1 Tbsp soy sauce 1 Tbsp ketchup 1 package Japanese curry roux (7-8 oz or 200-230 g) 2-4 tsp kosher salt (Diamond Crystal; use half for table salt) 

For Serving

8 servings cooked Japanese short-grain rice fukujinzuke (Japanese red pickled vegetables)

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