Japanese Chicken Curry with Carrots, Potatoes, and Brown Rice

Ingredients

• 1 1/2 pounds chicken thigh
• 1 medium onion
• 2 medium carrot
• 2 medium potato
• 2 cloves garlic
• 1 inch ginger
• 2 cups brown rice
• 4 cups chicken broth
• 2 tablespoons vegetable oil
• 4 tablespoons all-purpose flour
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 4 ounces Japanese curry roux cube
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper