Start to cook rice.

Cut the meat into bite size pieces and set aside.

Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.

Peel and slice the garlic.

Heat olive oil in a pot over medium heat and add garlic.

When the garlic is fragrant, add the onion to cook.

Add the chicken to cook and when they change into whitish colour, add potato, carrot, and onion and stir with a wooden spatula.

When the oil has coated evenly on all the ingredients and the outer-edge of the potatoes have become transparent, add the water, honey, and grated apple.

Bring it to boil and then turn the heat down to low to simmer until the potatoes become soft and all the other ingredients are cooked.

Turn the heat off, break the curry sauce blocks apart and add to the pot.

Make each piece of curry roux dissolve into the cooking water using a ladle with a pair of chopsticks.

Turn the heat back on low and bring to simmer to thicken the sauce.

Serve cooked plain rice in a shallow bowl and pour the curry over the rice.

Garnish with Fukushinduke and Rakkyo if you like.