Japanese Chicken Curry

Season chicken with pinch of salt. Heat oil (FAT), brown chicken in batches - get good color

Remove chicken. Sauté onions until translucent and starting to caramelize

Add carrots and potato, stir 2 minutes to coat in oil

Return chicken, add water, bring to boil

Reduce heat, simmer 20 minutes until vegetables are tender

Turn OFF heat. Break curry roux into pot (SALT + spices), stir until dissolved

Add splash of soy sauce if needed. Simmer on low 5 more minutes until thickened

Serve curry over rice with pickled ginger on side (ACID - cuts the richness)