Cut the chicken into bite-size cubes. Cut the potato and carrot into medium chunks.
Heat the heavy bottom pot or pan over medium heat. Add butter and once the butter is melted, add the onions and saute for 1-2 minutes until the onions are soft and slightly brown.
Then add the chicken pieces, grated ginger, and cook for 2-3 minutes.
Next, add the potatoes and carrots. Follow by the the curry powder, chilli powder, salt, sugar, and black pepper.
Then add the plain flour and combine with the rest of the ingredients. Add water and chicken bouillon. Stir everything well.
Close the lid and simmer with low-medium heat for 20-30 minutes or until the chicken and vegetables are tender. ( Stir occasionally and add more water if needed. )
Make a taste test and adjust salt to taste. Serve with steamed Japanese rice or jasmine rice.