Japanese Curry Rice

seriouseats.com

Intrepid Spoon

subheading: For the roux:

3 tablespoons butter

¼ cup flour

2 tablespoons garam masala (or curry powder)

½ teaspoon cayenne pepper (add less if you want it mild or more if you want it spicy)

Fresh ground black pepper

1 tablespoons ketchup (or tomato paste)

1 tablespoons tonkatsu sauce (or Worcestershire sauce)

subheading: For the curry:

2 teaspoon oil

2 large onions sliced thin

2 pounds 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 (I use a Microplane)

2 teaspoons kosher salt (use less if you use regular salt)

1 teaspoon garam masala

½ cup peas

Directions at seriouseats.com

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