Rinse the chicken and cut into bite-sized cubes. Peel the onion; dice half and cut the other half into thin wedges. Peel and wash the potatoes and carrot, then dice them. Peel the garlic and slice thickly. You can find Japanese curry roux at Asian grocery stores or large supermarkets; one package is enough for two batches with the ingredients listed.

Place a pot on the stove and add some cooking oil. Sauté the garlic and diced onion until fragrant and slightly golden. Add the chicken and cook until no longer pink. Add the carrot and potatoes, stir-fry for about 1 minute. Pour in enough water to just cover the ingredients. Simmer on low heat until the potatoes and carrots are tender. Add the Japanese curry roux and stir until completely dissolved. Add the Hon dashi and 1/2 teaspoon sugar. Once the curry comes to a boil, add the onion wedges and stir well. The curry is ready.

Note: The Japanese curry roux already contains flour and seasonings, so you don't need to add anything else for great flavor. See? Cooking Japanese food isn't hard—almost anyone can do it!