Japanese Curry

At the end of my culinary studies I did a brief externship with Melinda's Heaven. The owner asked for an article on the curries of Asia and for an original recipe. I so loved the variances that I came up with 3. This is one of those recipes. The article can be found at https://goodeatsgreatmemories.com/2019/09/15/curry-of-the-asian-continent/

• Difficulty: Easy
• Category: Supper
• Cuisine: Japanese
• Cooking Method: Boil

Ingredients

• 1 tsp canola oil
• 1/2 yellow onion (diced)
• 1 lb boneless, skinless chicken thighs (cut into bite size pieces)
• 1 carrot (sliced thin)
• 2 cup water
• 1 large potato (cut into bite size pieces)
• 1/2 small green apple (peeled and pureed)
• 1/4 tsp salt
• 1/2 tsp garam masala

For the Roux

• 2 tbsp butter
• 1/8 cup flour
• 1 tbsp garam masala
• 1/2 tsp cayenne pepper
• 1/8 tsp ground white pepper
• 1/2 tbsp ketchup
• 1/2 tbsp Worcestershire sauce

Instructions

1. Heat the oil in a large saucepan over medium heat and add onions, saute' the onions until they are golden brown and caramelized, about 15 minutes then set aside.
2. Add the chicken and fry until lightly browned on all sides about 12 minutes
3. Return the onions to the pan, add the carrots and water, bring to a boil. Add the potato, apple, salt, and garam masala and simmer for about 20 minutes until potato and carrot are soft. Be sure to skim off any foam or oil that accumulates on the surface.

For the Roux

4. Melt butter in a small skillet over medium-low heat, and add the flour and garam masala, whisk until you have a thick paste, whisk in cayenne and white pepper then whisk in ketchup and Worcestershire.
5. When the vegetables are done, add 3/4 cup of liquid into the roux then whisk until it's smooth. Pour this mixture back into meat and veggie pot and gently stir until thickened.