Japanese Curry Rice

Serves 4

Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken or other protein, and brown.

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

While the meat and veggies are cooking, make the roux. Melt the butter in a small skillet over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

To make the curry, just ladle about 2 cups of liquid from the meat and vegetables into the roux then whisk until smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. Serve over rice.