INGREDIENTS
1 1/2 lb
Chicken thighs, boneless skinless
1 1/2
Carrots
2 cloves
Garlic
1 tsp
Ginger
3
Onions
3
Yukon gold potatoes
3 cups
Chicken stock/broth
1
package Japanese curry roux
1 tbsp
Ketchup
1 tbsp
Soy sauce
1
Black pepper, Freshly ground
1
Kosher salt
1 tbsp
Neutral flavor oil
Furkujinzuke (red pickled daikon) ((for garnish))