Cooking each ingredient separately makes a huge improvement in taste. However, for a simpler single-pot recipe, you can dice+sautee the chicken with the onions in the pot, then boil the carrots and onions together once the chicken and onions are done.
tools
large pot
large pan
oven + baking sheet
spatula
knife
ingredients
vegetable oil
2 blocks Japanese curry roux (I usually use S&B Golden Curry medium hot)
yellow curry powder
2 cups soup base (water, dashi, low sodium vegetable broth…)
1lb Carrots, peeled
2 Russet Potatoes, peeled
Garlic
1.5lb chicken thighs, boneless, skinless
Low sodium soy sauce or other chicken marinade
Onion (optional)
Chili oil (optional)
green onion (optional garnish)
sesame seeds or furikake (optional garnish)
steps
Mince garlic.
Preheat oven to 450F.
Briefly marinate chicken (15-30 mins) in garlic and a splash of soy sauce. Gallon size ziploc bags work great for this. (Optionally add some brown sugar, curry powder, ginger, and/or chilis.)
Chop onions, carrots, and potatoes into ~1-inch cubes.
Roast carrots in oven for 20-25 minutes, or until browned.
While carrots are roasting, sautee chicken in a separate large pan until browned and fully cooked (to 165F).
At the same time, sautee onions in a large pot until browned. Add salt/pepper/curry powder.
When the onions are done, add the soup base and some yellow curry powder. Then boil potatoes in soup base/onions for 20 minutes.
When the potatoes are soft, dice the cooked chicken and add into the pot.
Add curry roux, curry powder and potato cubes.
Boil lightly until protein is cooked and potatoes are soft. It might be necessary to add more water.
