Creamy Japanese Chicken Curry

Ingredients:
1 tbsp of butter
400g of chicken breast or thigh, diced
1 brown onion, diced
2 cloves of garlic, finely minced
1 carrot, diced into 1 cm cubes or roll cut
1 medium potato, diced into 1 cm cubes
1/2 apple, grated
1 cup of cream
1 cup of chicken stock
2-3 curry blocks (I used Vermont. 1 curry block is about 50g)
1 cup of water
A pinch of salt and pepper
Cooked white rice (I used jasmine rice)

Steps:
1. Over medium heat, fry the onion and garlic with butter until fragrant and translucent
2. Fry the chicken until it’s white all over
3. Add the potatoes and carrots, cook for 3 minutes or until the potatoes and carrots are slightly tender
4. Add the grated apple, cream, chicken stock and curry blocks. Stir until the curry blocks dissolve. Simmer until the potatoes and carrots are cooked and tender. The curry will thicken, so if the potatoes and carrots are not fully cooked by then, add ½ cup of water at a time and continue simmering.
5. Once all is cooked and tender, check the taste and season the curry with salt and pepper if needed. Serve with warm rice and a boiled egg. There you go!

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