Japanese-Style Chicken Curry (Wafuu Curry) | Saveur

Ingredients

• 3 cups <a href="https://www.saveur.com/article/Recipes/Chicken-Stock/">Chicken Stock</a>
• 1 tbsp. canola or peanut oil
• 1 lb. boneless skinless chicken thighs, cut into 1" chunks
• Salt and freshly ground black pepper
• 3 tbsp. butter
• 1 tsp. finely chopped fresh ginger
• 1 medium yellow onion, 1⁄2 finely chopped, 1⁄2 cut into 1" pieces
• 1 clove garlic, finely chopped
• 3 tbsp. flour
• 2 tbsp. curry powder, preferably S&amp;B brand
• 2 tbsp. crushed tomatoes
• 1 dried bay leaf
• 1 medium carrot, peeled and cut crosswise into 1⁄2" rounds
• 1 medium russet potato, peeled and cut into 1" chunks
• 1 small fuji apple, peeled, cored, and coarsely grated
• 1 tsp. honey
• 1 tbsp. soy sauce
• Steamed short-grain white rice