Cut the boneless chicken thighs into bite-sized pieces. Chop the onions, peel and cut the carrot and potatoes into chunks. Mince the garlic and grate the ginger.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
Add the chicken pieces to the pot and brown lightly on all sides, about 5 minutes.
Add the carrot and potato chunks to the pot and sauté for about 3 minutes.
Pour in the water and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Turn off the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the pot. Stir until the roux is completely dissolved.
Turn the heat back to low and simmer gently, stirring occasionally, for another 5 minutes, or until the curry has thickened to your desired consistency.
Serve the hot chicken curry immediately over steamed rice.
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