Japanese-Style Chicken Curry

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3 cups Chicken Stock

1 tbsp. canola or peanut oil

1 lb. boneless skinless chicken thighs, cut into 1" chunks

Salt and freshly ground black pepper

3 tbsp. butter

1 tsp. finely chopped fresh ginger

1 medium yellow onion, 1/2 finely chopped, 1/2 cut into

1" pieces

1 clove garlic, finely chopped

3 tbsp. flour

2 tbsp. curry powder, preferably S&B brand

2 tbsp. crushed tomatoes

1 dried bay leaf

1 medium carrot, peeled and cut crosswise into

1/2" rounds

1 medium russet potato, peeled and cut into 1" chunks

1 small fuji apple, peeled, cored, and coarsely grated

1 tsp. honey

1 tbsp. soy sauce

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