Simplified Japanese Curry (From Scratch) - cooking recipe

Ingredients

3 cups water
3 chicken bouillon cubes
3 tablespoons butter
1 cup frozen diced onion, divided
1 teaspoon ground ginger
1 tablespoon minced garlic
3 tablespoons flour
2 tablespoons curry powder
2 tablespoons ketchup
1/2 lb frozen hash browns (the cube kind)
1/2 lb frozen baby carrots
1 lb cooked chicken
1/4 - 1/2 cup applesauce
1 teaspoon honey
1 tablespoon soy sauce

Preparation

Bring water to a boil (I normally heat it in my tea kettle.) Microwave the frozen potatoes, carrots, 1/2 cup onion, and chicken for 5-8 minutes, stirring once. The goal is to warm them up, not cook them.
Meanwhile, melt the butter in a large pot and add ginger, garlic, and 1/2 cup onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
Pour the boiling water into the mixture, stir well. Add the bullion, and no longer frozen mixture. Simmer 30 minutes. (I also start the rice about now.).
Add the apple sauce, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.