Method

Heat oil; brown chicken over high heat. Remove. Add onions to the same pot; cook on medium heat for 12 minutes until golden. Add garlic and ginger; cook 2 minutes. Return chicken.
About 5 min
Add potatoes and carrots. Pour in water/stock. Add grated apple, ketchup and Worcestershire sauce. Bring to a boil, then reduce to a simmer.
About 11 min
Simmer uncovered for 20 minutes until the potatoes and carrots are just tender. Skim any foam.
About 11 min
Reduce heat to very low. Break the curry roux blocks into the pot. Let them melt slowly (about 2 minutes), then stir until completely dissolved and the sauce has thickened.
About 11 min
Simmer on very low heat 5 more minutes, stirring gently. The sauce will be thick, glossy and dark brown. Season with salt if needed.
About 11 min
Mound steamed rice on one side of each plate. Ladle curry on the other side. Serve with fukujinzuke pickles (thinly sliced red pickled vegetables). Add a soft-boiled egg on top.
About 3 min

Nutrition per serving (estimate)