Instructions

1. Slice chicken into bite-size pieces and season with a sprinkle of kosher salt and pepper. Set aside.
2. Peel and chop potatoes into 1 1/2-inch pieces, then cover with cold water in a bowl to soak while preparing the rest of the dish. Peel and slice carrots on the diagonal, rotating a quarter turn between each cut to make 1-inch wedge-shaped pieces. Peel and slice onions into wedges. Mince garlic and grate ginger.
3. Heat a large dutch oven or heavy bottomed pot over medium-high heat. Add oil. When the oil is hot, add the onions and cook for 5-7 minutes until softened. Add garlic and ginger during the last 30 seconds or so. Transfer the onions to a plate and set aside.
4. Add the chicken to the dutch oven and let sear on one side without moving for a few minutes. Use a wooden spoon to turn chicken pieces, continuing to cook until seared on all sides, but not cooked through.
5. Return the onions to the pot along with the drained potatoes and carrots. Cover with chicken broth and water, then bring to a boil. Reduce heat to medium and cook for 15-20 minutes until potatoes and carrots are softened and chicken is cooked through.
6. Add both types of Japanese curry mix to a bowl along with 1 cup of the hot cooking liquid. Mix until combined, then add to the pot with the rest of the ingredients. Cook and stir until combined. Taste and season with salt and pepper, if needed. Or if you feel like it needs additional sweetness, you can add a little honey.
7. Serve with rice.