tep 1: Prepare the Ingredients

1. Cut the chicken into bite-sized pieces. Season lightly with salt and pepper.
2. Slice the onions, chop the carrots into chunks, and cube the potatoes. Mince the garlic and grate the ginger.

Step 2: Sauté the Chicken and Onions

1. Heat 2 tablespoons of oil in a large pot over medium heat.
2. Add the chicken pieces and cook until lightly browned on all sides. Remove and set aside.
3. In the same pot, add the sliced onions. Sauté until softened and golden, about 5–7 minutes.

Step 3: Add the Vegetables and Aromatics

1. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
2. Add the carrots and potatoes, stirring to coat them in the oil and aromatics.

Step 4: Simmer the Curry

1. Pour in 3 cups (750ml) of water, ensuring the vegetables are fully submerged. Bring to a boil.
2. Reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the vegetables are tender.

Step 5: Add the Curry Roux

1. Turn off the heat and add the curry roux cubes to the pot. Stir gently until the roux dissolves completely.
2. Return the pot to low heat and simmer for an additional 5–10 minutes, stirring occasionally. The sauce will thicken as the flavors meld.

Step 6: Adjust and Serve

1. Taste the curry and adjust the seasoning if needed. Optional additions like grated apple, honey, or soy sauce can be stirred in at this stage for extra flavor.
2. Serve the Japanese Chicken Curry hot over steamed rice. Garnish with chopped parsley or a side of fukujinzuke for added flair.