Step 1

Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken thighs with salt and pepper and cook for 3-4 minutes, or until mostly cooked through. Remove the chicken and set aside.

Step 2

Add the onion and carrot. Cook for 3-4 minutes to sweat the onions.

Step 3

Add the garlic and ginger and cook for 1 minute, or until the garlic blooms.

Step 4

Stir in 2 tablespoons of the curry powder and garam masala. Cook for 30 seconds to bloom the spices.

Step 5

Add the potato, grated apple, and chicken stock, and soy sauce. Bring to a boil. Reduce the heat and simmer for 20 minutes.

Step 6

Melt the butter in a pan over medium heat. Add the flour and stir to form a roux. Stir for 5 minutes to cook off the flour.

Step 7

Stir in the remaining curry powder, 1 cup of simmering liquid from the curry pot, along with the miso. Simmer for 1 minute.

Step 8

Pour the roux mixture from the pan into the curry pot and simmer another 20 minutes to flavor and thicken.

Step 9

Serve over rice and enjoy!