Japanese Chicken Curry

Heat vegetable oil in a large pot and cook onion over medium heat until soft and lightly golden, about 8 minutes. Add chicken thigh and cook until it turns white outside.

Add carrots, potatoes, water and apple to onions and chicken. Bring to a boil, skim, then simmer covered until the vegetables are tender and the chicken is 74 C, about 15 minutes.

Turn off the heat, break in Japanese curry roux and stir until it dissolves completely. Simmer on low, stirring, for 5 minutes until thick and glossy.

Serve japanese curry next to a mound of white rice.