Japanese navy curry recipe | Gourmet Traveller

Ingredients

• 2 tbsp neutral oil, such as grapeseed oil
• 2 chicken breast fillets, skin on, cut into 4cm pieces
• ½ onion, cut into 4 pieces
• 1½ large carrots, cut into 4cm pieces
• 20 gm butter
• 1½ tbsp plain flour
• 2 tbsp hot curry powder
• 500 ml (2 cups) chicken stock
• 1 sebago potato, cut into 4cm pieces
• 2 tbsp soy sauce
• 2 tbsp apple juice (or to taste)
• 1 tbsp honey (or to taste)
• Thinly sliced raw white onion and chives, to serve
• Steamed koshikari rice or other short-grain rice, to serve