In a large pot, melt the butter over medium heat. Add the microwaved thinly sliced onions and cook, stirring occasionally, until caramelized and golden brown. This will take about 10-15 minutes.

While the onions are caramelizing, cut the chicken thighs into bite-sized pieces. In a separate frying pan, add a small splash of oil over medium-high heat. Cook the chicken pieces until they are no longer pink, about 4-5 minutes. Set aside.

Once the onions are caramelized, add the minced garlic and ginger to the pot. Sauté for 2-3 minutes until fragrant. Add the remaining cut onion (in eighth pieces), sliced carrots, diced potatoes, and mushrooms. Stir everything together.

Add the cooked chicken pieces to the pot. Pour in the dashi or chicken stock and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, until the vegetables are tender.

Grate the apple directly into the pot to add sweetness. Season with black pepper and any optional kakushi aji (hidden flavours) you’d like to use. For chicken curry, I typically use miso paste, honey and cocoa powder (and use Torokeru and Java Curry for curry roux). Taste and adjust to your liking.

Once the vegetables are soft, break the Japanese curry roux into pieces and add it to the pot. Stir until the roux is fully dissolved, thickening the curry. Let the curry simmer for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency.

Serve the curry hot over steamed rice. Garnish with fukushinzuke and ryakyo on the side and enjoy!