Heat Oil over Medium Heat in a Dutch Oven or Large Pot. Add Chicken pieces. Season with Salt and Pepper. Cook in batches, if necessary, to avoid steaming. Brown both sides and remove. Set aside.

Add a little more Oil to the Pot, if necessary. Add Onions. Cook for several minutes until Onions start to soften and caramelize. Stir in Garlic and Carrots. Cook for another few minutes, until Carrots start to soften. Add Chicken back in.

Add Chicken Broth. Bring to a boil. Skim fat and scum off the top of the broth with a small, fine mesh strainer. Add some more Salt and Pepper, if your broth isn't very salty. Turn down to Medium Low and simmer uncovered for about 20 Minutes, stirring occasionally.

Add Potatoes. Bring back up to a boil, and cook for about 15 or until Potatoes are tender. Turn down heat, and Add the blocks of Curry Roux, a couple at a time. Mix thoroughly. Add Honey or any other condiments you're using. Simmer on Low until sauce starts to thicken.

Serve alone or with Rice. Enjoy!

If you don't have or don't want to use the pre-packaged Curry Roux bricks, you can also buy it in a powder form. You may also make your own at home. I'll post a homemade Japanese Curry Roux recipe in the future.