• Cut the onions into quarters, or slice them if you prefer them to dissolve in the sauce.
  0.5 onions
  
• Peel the carrots and cut them into rolled quarters for better flavor absorption and faster cooking.
  0.5 carrots
• Peel the potatoes, cut them into quarters and soak them in water for 15 minutes to remove excess starch.
  1 potatoes
  
• Grate the ginger to obtain the necessary amount. Mince the garlic.
  0.25 teaspoon of grated ginger, 1 cloves garlic
• Cut the apple into quarters, remove the core, peel the skin, and grate the apple.
  15 g of apple
  
• To cook the curry, heat the oil in a large pot over medium heat and add the onions. Sauté the onions until they are translucent and tender, about 5 minutes.
  
• Add the grated garlic and ginger, mix well.
  
• Add the chicken broth, or half broth and half water with MSG.
  
• Add the grated apple, honey, soy sauce, sugar, tomato, and vinegar.
  0.5 tablespoon of honey, 0.5 tablespoon light soy sauce, 1 cherry tomato, 0.5 teaspoon of sugar, 0.5 teaspoon rice vinegar
  
• Add the carrots and potatoes. The broth should barely cover the ingredients.
  0.5 carrots
  
• Let simmer, covered, over medium-low heat for 15 minutes, stirring occasionally. Simmer uncovered if the ingredients are completely submerged.
  
• Skim off the scum and foam from the surface of the broth once it comes to a boil.
• Continue cooking covered until a wooden pick easily pierces the carrots and potatoes.
  0.5 carrots, 1 potatoes
• Turn off the heat and add the curry roux, dissolved in a ladle of cooking liquid, then incorporate into the rest of the curry.
  60 g of Japanese curry roux
  
• Let simmer, uncovered, over medium-low heat, stirring frequently until the curry thickens, about 5 to 10 minutes. Taste the curry and add salt if needed, depending on the broth and condiments used.
• Keep on low heat while you cook the chicken
  

Chicken

• Pound the pieces until flat, season the chicken with salt and pepper. Also remove any fat from the edges
  2 chicken thighs, Salt, Pepper
  
• First dip in flour, press well and shake once
  2 tablespoons wheat flour
  
• Dip in the egg
  1 egg
• Dip in the panko breadcrumbs, press well and shake
  1 deep plate of panko breadcrumbs
  
• Fry for 2 minutes on each side at 170 degrees
  Neutral oil
  
• Let rest for 5 minutes
• Fry again for 1 minute on each side
• Let rest for 2 minutes before slicing

Assembling the bowls

• On a cutting board, slice the meat (keeping the shape intact)
  
• Place rice in a bowl, generously pour sauce over it, leaving part of the rice visible
  2 portions of sushi rice
  
• Place a piece of sliced meat on top, taking care to replace each piece so that the shape of the meat is preserved
• Garnish the bowl with some green onions to make it pretty
  Green onions