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