Gather all the ingredients.

Cut 2 onions into wedges.

Peel 2 carrots and cut them into rolling wedges.

Peel 3 Yukon gold potatoes and cut them into quarters. Soak them in water for 15 minutes.

Grate the ginger and measure 1 tsp ginger with the juice. Set aside.

Mince 2 cloves garlic and set aside.

Cut ½ apple into quarters, remove the core, and peel the skin. Grate the apple and set aside.

Cut off the extra fat from 1½ lb boneless, skinless chicken thighs and discard it. Cut the chicken into bite-sized pieces and season with freshly ground black pepper.

Heat 1½ Tbsp neutral oil in a large pot over medium heat and add the onion. Sauté the onions until they become translucent and tender, about 5 minutes.

Add the minced garlic and grated ginger and mix well together.

Add the chicken and cook until it’s no longer pink on the outside.

Add 4 cups chicken stock/broth.

Add the grated apple, 1 Tbsp honey, 1 Tbsp soy sauce, and 1 Tbsp ketchup.

Add the carrots and Yukon gold potatoes.

Simmer, covered, on medium-low heat for 15 minutes, stirring occasionally.

Once boiling, use a fine-mesh strainer to skim the scum and foam from the surface of the broth.

Continue to cook covered until a wooden skewer goes through the carrots and potatoes.

Turn off the heat. From 1 package Japanese curry roux, put 1–2 cubes in a ladleful of cooking liquid. Slowly let it dissolve and stir into the pot.

Simmer, uncovered, on medium-low heat, stirring frequently, until the curry becomes thick, about 5–10 minutes.

Serve the curry with steamed Japanese short-grain rice on the side. Garnish with fukujinzuke if desired.