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1
1.
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Toss the chicken in the 1/4 cup of cornstarch.
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3
Heat the vegetable oil in a 12-inch saute pan over high heat.
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Place the chicken skin side down in the pan, spread out in an even layer, and sear for 1 1/2 minutes.
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Flip the pieces over, skin side up, and let them brown for an additional minute.
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2.
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Shake the pan, pushing the chicken to one side, and add the onion.
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Lower the heat to medium high and saute for about 3 minutes, or until the onions are aromatic and wilted.
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Add the garlic and ginger, then sprinkle the curry powder and kosher salt over the contents of the pan, then stir to distribute evenly.
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3.
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Add 1/2 cup of the vegetable stock, stirring up any crusty bits that may be clinging to the bottom or sides of the pan.
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Then add the tomato paste, apricot jam, and rice wine vinegar then stir to combine.
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4.
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Add the carrots, the rest of the vegetable stock, and the water, then bring to a boil.
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When it comes to a boil, lower the heat to medium and add the potatoes.
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Cover and simmer for about 30 minutes, or until the potatoes are fork tender.
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Taste, and if necessary, adjust the sweetness of the curry by adding the honey a few drops at a time.
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5.
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Put the 1 tablespoon of cornstarch in a small bowl then ladle some of the hot curry liquid over it, and whisk to make a thick paste.
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Then whisk the paste back into the pan, and continue cooking the curry until it thickens.
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Remove from the heat and serve over hot steamed Japanese rice.
