Kare Rice (Curry Rice)

cooking.nytimes.com

B.J. Zolp

2 tablespoons neutral oil

1½ pounds boneless skinless chicken thighs, cut into bite-size pieces

Coarse kosher salt

2 onions, thinly sliced

3 garlic cloves, minced

1 (1½-inch) knob of ginger, peeled and finely chopped

1 red pepper, chopped

2 medium Yukon gold potatoes, cut into 1½- to 2-inch pieces

1 carrot, chopped rangiri style (see Tip)

1 apple, peeled and coarsely grated

3 tablespoons curry powder (preferably Japanese curry powder)

2 plum tomatoes, chopped

3 tablespoons potato starch

4 cups dashi or chicken broth

2 tablespoons soy sauce

2 tablespoons tonkatsu sauce

1 tablespoon honey

Cooked Japanese short-grain rice, for serving

Fukujinzuke (chopped Japanese pickles), for serving

Directions at cooking.nytimes.com

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