Japanese-Style Chicken Curry

Ingredients

• 1 Tablespoon Canola Oil
• 1 Pound Boneless, Skinless Chicken Breasts, cut into 1-inch chunks
• 1 1/4 Teaspoons Kosher Sea Salt Flakes
• 1/4 Teaspoon Ground Black Peppercorns Dustless
• 3 Tablespoons Butter
• 1 (1/2-Inch) Piece Ginger, minced
• 1 Yellow Onion, chopped
• 3 Tablespoons All-Purpose Flour
• 2 Tablespoons Japanese Yellow Curry Powder
• 1 Tablespoon Tomato Paste
• 3 Cups Chicken Stock, warmed
• 1 Carrot, peeled and sliced
• 1 Potato, peeled and chopped
• 1 Apple, peeled, cored and grated
• 1 Tablespoon Honey
• 4 Cups Sushi Rice, cooked, for serving