Sweet Japanese Chicken Curry Noodles

Ingredients
500g Boneless Chicken Thigh (Cut Into Pieces)
1 Large Onion (Finely Diced)
2 Potatoes (Diced)
1 Carrot (Diced)
100ml Apple Juice
1 Teaspoon Minced Bentong Ginger
1 Teaspoon D’Palate Garlic Powder
1 Teaspoon D’Palate Chicken Powder
1 Tablespoon Mirin
2 Japanese Curry Paste Cubes

Method
1. Heat up cooking oil in pot and saute onion until translucent.
2. Add in chicken pieces and stir-fry until chicken pieces are cooked on the outside.
3. Add in 2 cups of water, carrot and potatoes. Simmer on medium low heat for 15mins, top up more water if stew is getting dry.
4. Add all the remaining ingredients and mix evenly.
5. As different brands of Japanese curry cubes produce different consistency, add in more curry cubes if needed, 1 cube at a time.
6. Season to taste with fish sauce and serve over white rice.
7. I serve this dish with noodles as my daughter prefers yellow noodles than rice. Cn be served with small pasta for younger kids. Just diced the vegetables into smaller pieces for easy chewing.