Rinse chicken and cut into bite-sized pieces

Peel and cut the carrots and onions into wedges

Cut the potatoes into 1.5" pieces and soak I water for 15 minutes to remove excess starch

Grate the ginger and crush the garlic

Heat oil in large pot over medium heat and sauté the onions until they become translucent

Add ginger and garlic

Add the chicken and cook until the chicken changes color

Add the carrot and mix.

Add chicken broth (or water)

Bring to a boil and skim the fat off the surface

Peel the apple and grate coarsely into the pot

Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally

Add the potatoes and cook 15 minutes, or until potatoes are tender

Add the curry roux - break up the block and allow to dissolve. Then add soy sauce, and simmer on low heat until curry becomes thick.

Serve with rice. Store in the fridge for up to three days or in the freezer for up to a month.