Chicken Miso Curry 

Melt butter in a small saucepan over medium heat. Add flour and stir constantly until the roux becomes a light blonde color, about 2 minutes. Remove from heat and stir in curry powder. Transfer to a small heatproof container.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes. Push the onion to one side and add the remaining 1 tablespoon oil. Add chicken and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add potatoes, carrot, bell pepper and chile, if using. Cook, stirring occasionally, for 2 minutes.

Add broth and scrape up any browned bits with a wooden spoon. When the broth begins to simmer, reduce heat to medium-low and stir in the curry roux, miso, soy sauce, vinegar, salt and pepper. Simmer, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 15 minutes.