Japanese chicken curry

Prep the curry ingredients

1. Cut the chicken into bite-sized pieces. Season with salt and pepper.
2. Cut the carrots and onion into wedges.
3. Cut the potatoes into 1.5" pieces and soak in water for 15 min to remove the excess starch.
4. Grate the ginger and crush the garlic.

Prep and cook the Japanese rice

1. Soak 2 cups of Japanese rice for 20 minutes.
2. Drain the rice well.
3. Add rice to Instant Pot along with 2 cups of water.
4. Set Instant Pot to high pressure, 2 minutes.
5. Let the pressure release naturally for 10 minutes, then release remaining pressure (if any).

Cooking the curry

1. Heat the oil in a large pot over medium heat. Add the onions and cook until translucent.
2. Add the ginger and garlic. Mix in the chicken and cook until it changes colour.
3. Add in the carrots and chicken broth (or water). Bring the stock to a boil and skim the fat off from the top.
4. Peel the apple and grate it into the pot. Add honey and salt and simmer for 20 minutes, stirring occasionally.
5. Add the potatoes and cook for another 15 minutes (or until they are tender) over medium-low heat.
6. When the potatoes are ready, turn off the heat. Add 1/2 the curry roux (in my case, this was 2 squares of the 4 square packet) to the pot and mix until mostly dissolved. Add the remaining roux (in my case, the 2 remaining squares) to the pot and mix thoroughly. The roux should be completely dissolved when finished.
7. Add the ketchup and soy sauce. Simmer on low heat until the sauce thickens.

Serve with Japanese rice and a boiled egg.