Vermicular | Japanese Chicken and Mushroom Curry

Ingredients

• 1 clove garlic, minced
• 1” piece fresh ginger, peeled, minced
• 3 large onions, chopped
• 1 large onion, sliced into 8 wedges
• 2 ⅔ cups assorted mushrooms, sliced
• 2 large potatoes, peeled, cut into 4–6 wedges
• 1 large carrot, peeled, cut into small wedges
• ⅔ lb chicken thigh, boneless, cut into 1” pieces
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 bay leaf
• 5 blocks (100 g) curry roux
• 1 large tomato, diced
• ⅓ jalapeño, seeded, finely chopped
• 2 tablespoons red onion, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 lime, squeezed
• ¾ teaspoon kosher salt
• Chili powder, to taste
• 2 tablespoons olive oil
• Roasted almonds, sliced