Homemade Japanese Chicken Curry (Gluten-Free & MSG-free)

Ingredients

• 600 g chicken thigh (1 lb. diced roughly (see notes))
• 2 teaspoons ghee (or coconut oil)
• 1 medium brown onion (diced finely)
• 1/4 teaspoon salt
• 1 tablespoon grated fresh ginger (powdered could be used, about 1 teaspoon)
• 2 medium carrots (diced into cubes or sliced)
• 2 medium white potatoes (peeled and diced into cubes)
• 2.5 teaspoons mild curry powder
• 2 large cloves garlic (diced)
• 1 tablespoon balsamic vinegar (thicker, more aged variety is best)
• 1/4 cup tomato paste
• 2 tablespoons Tamari (gluten-free soy sauce or coconut aminos)
• 1 teaspoon fish sauce
• 1/2 teaspoon salt
• 2 cups chicken stock
• 2/3 cup frozen peas
• 2 teaspoons arrowroot powder (or tapioca)