Japanese Styled Curry

Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown. Add the carrots, and the water, and then cover and bring to a boil. Skim off any foam or oil that accumulates on the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala/curry powder. Cover and simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

For the roux, add the butter and flour to a small saucepan over medium low heat. Cook until the flour starts to brown and the mixture smells like baking bread. Add the garam masala, and stir until fragrant. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux.

Add the ketchup and tonkatsu sauce and combine. Remove from heat and set aside until the meat and veggies are ready. To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas  and honey then heat through.