Prepare the ingredients – Mince the garlic, onion, and ginger. Cut the chicken thigh into small, bite-sized pieces, trimming off any excess fat. Season the chicken with salt and pepper. Prepare the noodles or rice so that it is ready by the time the curry is done cooking.
Sauté the aromatics – In a saucepan or small pot, bring the stove to medium heat and spray cooking spray and sauté the garlic, onions, and ginger. Also, add in the chicken pieces to brown the outsides by flipping periodically. Sauté until the aromatics smell fragrant and the chicken is browned, about 1-2 minutes.
Make the curry – Add in the carrots, curry block, and water and/or chicken broth. Bring to a simmer and cook for about 10 minutes, or until the chicken is cooked through and the carrots are fork tender. Add in the chicken stock periodically to deglaze or to reach the right consistency for the curry sauce.
Season to taste – Turn off the heat and add the soy sauce, ketchup, and sugar, adjusting to your liking. Mix everything together thoroughly until the curry is at the desired consistency.
Garnish and serve – Pour the curry over the udon noodles or serve with rice, garnish with scallions, and enjoy!