Japanese Chicken Curry | Dinner | Umami

Ingredients

• 2 onions (large; 1.5 lb, 670 g) 1.5 670
• 2 carrots (6.7 oz, 190 g) 6.7 190
• 3 Yukon gold potatoes (15 oz, 432 g) 15 432
• 1 tsp ginger (grated)
• 2 cloves garlic
• ½ apple (6 oz, 170 g) 6 170
• 1½ lb boneless, skinless chicken thighs (see Notes for substitutions)
• freshly ground black pepper
• 1½ Tbsp neutral oil (for cooking)
• 4 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)
• 1 Tbsp honey
• 1 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux) 7–8 200–230
• 8 servings cooked Japanese short-grain rice
• fukujinzuke (Japanese red pickled vegetables) (optional; or make my Homemade Fukujinzuke)