Japanese Chicken Curry

Step 1: Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut the chicken into bite size pieces. Season with salt and pepper.

Step 2: Peel and cut the carrot in rolling wedges (Rangiri). Cut the onions in wedges. Cut the potatoes into 1.5 inch pieces.

Step 3: Heat the oil in a large pot over medium heat and sauté the onions until they become translucent. Add the ginger and garlic.

Step 4: Add the chicken and cook until the chicken changes color. Then add the carrots and mix.

Step 5: Add the chicken broth and bring the stock to a boil. Skim the scrum and fat from the surface of the stock. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.

Step 6: Add the potatoes and cook for 15 minutes, or until the potatoes are tender.

Step 7: Put 1-2 blocks of curry in a ladle-full of the cooking liquid, and slowly dissolve it using a spoon or chopsticks. Return the liquid to the pot. Repeat with the rest of blocks.

Step 8: Add soy sauce and ketchup, stir well to combine. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Step 9: Serve the curry with Japanese rice on the side.