Homemade Japanese curry

Japanese curry rice カレーライス
Saucepan: amzn.to/46o2C1C
Maple cutting board: amzn.to/3WdA85P
Ingredients:
1 lb boneless, skinless chicken thighs
1 large yellow onion diced
Ginger
3 medium carrots chopped
2 ribs celery chopped
1 cup frozen peas
1 quart chicken stock
1 quart dashi
Half of one 6-ounce apple, peeled, cored, and finely grated, minced or puréed
½ cup flour
Japanese curry spice blend
Oil or butter
Salt and pepper
Recipe:
1. Season chicken with salt and pepper. Heat oil or butter into a stew pot. Add chicken and cook until browned, about 6 minutes.
2. Add onion to pan, cook over low heat. Stir and cook until onions are golden.
3. Add chicken stock and dashi. Bring to a simmer.
4. Add apple, carrots, and celery.
5. To make the curry roux, i a medium saucepan, melt butter over medium heat. Stir in flour till roux is deep caramel brown. Stir in ginger and 3 tablespoons curry spice blend. Cook for 1 minute.
6. Add sauce into stew pot, simmer until broth is thickened.
7. Add peas.
8. Serve with cooked rice and pickled ginger.
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