Japanese chicken curry

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

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

Cooking the curry:
- Heat the oil in a large pot over medium heat. Add the onions and cook until translucent.
- Add the ginger and garlic. Mix in the chicken and cook until it changes colour.
- Add in the carrots and chicken broth (or water). Bring the stock to a boil and skim the fat off from the top.
- Peel the apple and grate it into the pot. Add honey and salt and simmer for 20 minutes, stirring occasionally.
- Add the potatoes and cook for another 15 minutes (or until they are tender) over medium-low heat.
- 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.
- Add the ketchup and soy sauce. Simmer on low heat until the sauce thickens.
- Serve with japanese rice and a boiled egg.