In a large pan with melted butter and olive oil Combine the Garlic, Onions, Ginger, Flour, Curry Powder, Salt, Sugar, Tamarind Paste and Tomato paste. Add more oil if the mixture is too thick. The mixture should be like a thick slurry or wet sand.
Add in the Mirin and Chicken Breasts. Stir to coat the chicken with the slurry for about 2 minutes over medium heat. Add in the Carrots, Potatoes, Zucchinis and Apples, stir!
Add the vegetable broth to deglaze the pan scraping the bits and pieces of brown stuff. Bring the mixture to a simmer and lower the heat to medium low. Cook for 10-15 minutes or until the potatoes and carrots are fork tender. Serve with Rice and Pickled Radish!
To Make The Pickled Radish
Place the sliced radishes in a bowl or clear cup. In a non stick skillet, combine the Water, Vinegar, Salt, Sugar, and Black Pepper. Bring the mixture to a simmer until the sugars are dissolved. Pour the mixture into the radishes and let it sit.
To Make The Furikake
Place the nori strips and sesame seeds in a dry non stick pan and toast the mixture over low heat. Do this for 2 minutes continuously stirring or until fragrant. Place in a bowl and combine with the sugar and salt. Sprinkle over rice!