Ingredients

• 4 tbsp oil
• 1 pound chicken breast/thigh
• 1/2 a large yellow onion, cut into 1/2-inch slices
• salt and pepper

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• 1 large Yukon gold potato, peeled and cut into 1 1/2-inch chunks
• 1 large carrot, peeled and cut into 1 1/2-inch chunks

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• 3-4 medium cloves garlic, minced
• 1-inch knob fresh ginger, minced
• 4 tbsp flour
• 2-3 tbsp Japanese curry powder, such as S&B

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• 4 cups chicken broth or water
• 1 tbsp honey

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• 1/2 cup cashew
• 1/2 cup golden or regular raisins
• 1 cup frozen green peas
• 2 tsp MSG

Preparation

Steamed white rice, sliced Chinese chives or scallions, and pickled daikon or eggplant for serving

• Heat oil over high heat until lightly smoking.
• Reduce heat to medium-high.
• Add chicken and cook, stirring occasionally, until lightly browned, about 3 minutes.
• Add the onions, season with salt and pepper, and cook, stirring, until the onions are softened, about 3 minutes.

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• Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds.
• Add the curry powder and cook, stirring, until lightly toasted, about 30 seconds.
• Add the flour and cook, stirring, until no pockets of dry flour remain, about 30 seconds.

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• Add the broth or water and stir to dissolve the flour.
• Add the potatoes, carrots, honey, peas, cashew and raisins and bring to a simmer, then reduce heat to maintain a bare simmer.
• Cover and cook until the potatoes and carrots are tender but not falling apart, about 10 minutes.
• Add the MSG.
• Season to taste with salt, pepper, and more honey if desired.

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Original recipe: https://www.youtube.com/watch?v=QhsrBz9Cceg