Japanese Chicken Curry with Carrots and Bell Peppers

1.Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

2.Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

3.Add the chicken pieces to the pot, seasoning with salt and pepper. Cook for about 5-6 minutes until the chicken is browned on all sides.

4.Incorporate the sliced carrots and bell peppers, stirring to combine with the chicken and onions.

5.Pour in the chicken broth, soy sauce, and Worcestershire sauce. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, or until the vegetables are tender.

6.Stir in the curry powder and garam masala, mixing well to combine all flavors. If you prefer a thicker sauce, add the cornstarch mixture while stirring continuously until the sauce thickens to your liking.

7.Taste and adjust seasoning with more salt and pepper if necessary. Remove from heat.