Japanese curry chicken

Brown the chicken thighs in about 2 tablespoons of olive oil. Remove and set aside. Remove all but 2 tablespoons of oil from the pan and cook the carrots, onion, garlic, celery and bay leaf until the onion has wilted. Grate the curry bar into the vegetables and cook for 1-2 minutes.

In a large stock pot, combine the vegetable/curry mixture with the chicken and add water, just to cover. Bring to a boil and allow to simmer for 45 minutes. Serve with rice, scallions, radish, ginger and quail eggs.