Japanese Curry

Ingredients

For the roux:

• 3 Tbsp. butter
• 1/4 cup all-purpose flour
• 2 Tbsp. garam masala (or curry powder)
• 1/2 tsp. cayenne pepper (add less if you want it mild or more if you want it spicy)
• Fresh ground black pepper
• 1 Tbsp. ketchup (or tomato paste)
• 1 Tbsp. tonkatsu sauce (or worcestershire sauce)

For the curry:

• 2 Tbsp. oil
• 2 large onions, sliced thinly
• 2 lb. chicken thighs, cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
• 2 carrots, cut into chunks
• 4 cups water
• 2 large yukon gold potatoes, cut into large chunks
• 1 small apple, peeled cored and pureed
• 1 1/4 tsp. kosher salt
• 1 tsp. garam masala
• 1/2 cup peas

Directions

1.   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.

2.   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.

3.   For the 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.

4.   Add the carrots, and the water, and then cover and bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt, and garam masala. Cover and simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

5.   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 heat through.

6.  Serve over rice or noodles.