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Make the Curry Roux first if you don’t have some ready to go. Prepare the vegetables and potato by cutting it into medium sized pieces. Grate the garlic & ginger. Also prepare the apple by grating it finely! It should almost disappear into the sauce. Cut the chicken into large chunks, season with salt & pepper then brown it in a large pot over high heat for a few minutes. It doesn’t have to be cooked through, then remove it from the pot. Fry the onion in oil for a few minutes until translucent, then add in the carrot, daikon, garlic and ginger and fry for a minute or two. Also put the chicken back into the pot. Pour in the chicken stock, the grated apple and the honey. Cook on medium for 20 minutes or so. Now add the potato, about 3 tablespoons of curry roux, the ketchup and soy sauce. Cook for 15-20 minutes or until the potato is fork tender but not falling apart. You will probably want to start cooking rice at this point as well. When there’s 10 minutes left, start making the Panko Katsu Chicken. Now depending on how it tastes it might need a bit more curry roux and probably a bit more salt. Season it to taste with soy sauce, honey and ketchup. If you like it spicy you can add some hot sauce aswell.