• 1 lb chicken
• salt
• pepper
• 200g carrots
• 700g onions
• 400g gold potatoes
• 1 tbsp minced ginger
• 2 cloves garlic
• 1 granny smith apple
• 1 tbsp vegetable oil
• 1 package japanese curry roux
• 4 cups chicken stock
• rice
• fukujinzuke

1. cut onion into thick wedges
2. mince garlic and ginger
3. peel and dice carrots, apple, and potatoes
4. cut chicken into bite-sized pieces and season with salt and pepper
5. saute onions until tender
6. add garlic and ginger and mix together
7. add chicken and cook until no longer pink
8. add chicken stock, secret ingredients, and remaining vegetables
9. simmer covered until carrots and potatoes are tender, occasionally skimming foam from the surface of the broth
10. turn off the heat, mix in roux, and simmer for 5 minutes to thicken
11. serve with rice and fukujinzuke