• 4 cups gluten-free chicken broth
• 3-inch square Kombu seaweed
• 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
• Kosher salt and freshly ground pepper
• 4 Tbsp. canola oil, divided
• 1 1/2 cups diced yellow onion
• 2 tsp. finely minced or grated fresh ginger
• 2 tsp. finely minced garlic
• 2 Tbsp. curry powder
• 1/8 tsp. cayenne pepper
• 3 Tbsp. gluten-free brown rice flour (preferably superfine)
• 2 Tbsp. crushed tomatoes
• 2 tsp. apple cider vinegar, divided
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 1 lb. Yukon Gold potatoes, cut into 1-inch pieces
• 1 bay leaf
• 1 cup grated Fuji apple (1 to 2 peeled apples)
• 2 tsp. honey
• 4 cups cooked white rice

Directions:

1. Combine chicken broth and Kombu in a medium pot. Bring to a simmer over medium-high heat, reduce heat to medium-low and simmer for 15 minutes
2. Generously season chicken with salt and pepper. Add 2 tablespoons of oil to a large skillet or Dutch oven over high heat. Once the oil begins to shimmer, add chicken and stir-fry until golden brown on all sides, about 6 minutes. Transfer chicken to a plate.
3. Reduce heat to medium-high and add remaining 2 tablespoons of oil. Add onion, ginger and garlic and sauté until onions start to soften, about 2 minutes. Add curry powder and cayenne, and sauté for 1 minute more. Sprinkle in the brown rice flour and sauté until browned and aromatic, about 2 minutes.
4. Remove pan from heat and add 1/2 cup broth, stirring vigorously to combine. Add two more 1/2 cups broth, stirring vigorously after each addition, and incorporating any browned bits from bottom of the pan.
5. Return pan to heat, remove Kombu, and add remaining chicken broth, crushed tomatoes and 1 teaspoon vinegar. Stir well to combine.
6. Add carrots, potatoes, reserved chicken and bay leaf. Bring to a boil, reduce heat to medium-low and loosely cover. Cook at a slow simmer, stirring often, for 30 minutes, or until potatoes are just tender when pricked with a fork.
7. Add shredded apple, honey, remaining 1 teaspoon vinegar and a big pinch of salt. Stir well and loosely cover. Continue to cook at a slow simmer for 15 minutes, or until the apples have melted into the curry and the vegetables are really tender.
8. Serve over steamed rice.