Step 1

Slice the chicken breast into ~¼” thick slices and cut into bite-sized pieces. (Season chicken pieces on one side with salt and pepper if you're skipping the tenderizing step)

Step 2

Optional, tenderize the chicken: Arrange the sliced chicken on a cutting board or plate, so it’s laying flat. Dust with ~1 tsp of baking soda, then flip all the pieces and dust with the other ~1 tsp of baking soda. Let sit for about 15 minutes. After 15 minutes, thoroughly rinse the baking soda off of the chicken with water, then pat dry. Season the chicken on one side with salt and pepper. Prepare the other ingredients while you wait for the chicken.

Step 3

Heat a generous swirl of oil in a large pot over medium-high heat. Once hot, add the chicken and toss to coat it in oil, then arrange it so it's laying flat in the pan. Let the chicken cook undisturbed until the bottom is golden and it's mostly cooked through, about 4 minutes. Then flip or toss the chicken and cook for about 1 more minute until cooked through. Remove the chicken to a plate.

Step 4

Reduce the heat to medium, add more oil if needed, and the diced onion. Cook, stirring occasionally, for about 2 minutes, then add the carrots as well. Cook them together for another 5-7 minutes, until the onions are soft and translucent.

Step 5

Optional: as the onions cook, dissolve the curry roux. (This extra step helps avoid clumps since we aren't simmering for too long). Chop the curry block into small pieces and add it to a microwave safe dish with 1/2 cup of water (per batch). Microwave for 30 seconds, then mix and repeat until the curry is fully dissolved (2-3 times).

Step 6

When the onions are ready, add the garlic and cook for about a minute until it's very fragrant. Then add the water and bring the mixture to a simmer. (2 cups of water per batch if you used 1/2 cup to dissolve the curry, or 2 1/2 cups if you did not)

Step 7

As the mixture is coming to a simmer, add the ketchup and soy sauce. Once it's simmering, add the curry roux (either already dissolved or chopped into small pieces).

Step 8

Once the curry is simmering again, add the chicken, peas, and ginger. Cook until it's warmed through, and your desired thickness is reached, just a few minutes. If you'd like to make the curry thinner, just add a little more water.

Step 9

Serve hot with white rice (I use jasmine rice or Japanese short grain rice). It's also delicious over noodles such as udon! I serve this curry with a spoon and chopsticks.