Sweet-savoury Japanese curry — fall-apart chicken thighs, potatoes, carrots in glossy curry sauce over short-grain rice. Comfort food from Tokyo to your kitchen in 50 minutes.
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Heat oil in a large pot. Brown chicken 5-6 minutes until golden.
Add onion, cook 4 minutes until softened. Add garlic and ginger, 60 seconds.
Add carrots and potatoes. Stir for 2 minutes to coat in fat.
Pour in broth. Add soy sauce, Worcestershire and honey. Bring to gentle boil.
Reduce heat, simmer covered 20 minutes until potatoes are fork-tender.
Break curry roux into chunks. Stir into pot until fully dissolved.
Add garam masala if using. Simmer 5 minutes — sauce thickens dramatically.
Taste — adjust with extra soy or honey to balance. If too thick, add splash of water; too thin, add cornstarch slurry.
Serve over short-grain Japanese rice. Garnish with parsley or scallion.
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