Japanese Curry

Curry Roux:
3 tablespoons unsalted butter
4 tablespoons all purpose flour
1 tablespoon garam masala powder
1 tablespoon curry powder
1/4 teaspoon cayenne pepper(optional for heat)

Directions:
Step 1: Rinse chicken and pat dry with paper towel, trim fat, and cut into bite size pieces. Sprinkle with salt and pepper and set aside.
Step 2: Peel and cut carrots. Peel onion and cut in half and into wedges. Peel potato and cut into 1. 5 inch pieces and set in a bowl and over with water to take out the starch.
Step 3: Peel about a thumb size piece of fresh ginger and grate so it equals 1 tablespoon. Peel garlic and pressed.
Step 4: Turn on a large stock pot to medium high and pour about a tablespoon of vegetable oil let get hot and add the onions and cook until translucent, then add the ginger and garlic. Now add the chicken and cook until it changes color and it not pink any longer.
Step 5: Add the carrots, chicken broth or water and let it come to a boil. Skim the fat or scum that comes to the top.
Step 6: Peel the apple and grate it into the pot. Turn down the heat and add the honey and salt. Let it come to a simmer uncovered about about 20 minutes.
Step 7: Add the potatoes and cook for 15 minutes. While the potatoes cook make the curry roux.

Making the Roux:
Step 1: In a small saucepan melt the butter, when it’s completely melted add the flour. Stir the flour around until the butter is absorbed into the flour. Keep stirring the flour butter mixture for about 15-20 minutes.
Step 2: Add the curry powder, masala powder and cayenne pepper stir and cook for 30 seconds. Take off heat.
Step 3:  Ladle some of the broth from the stock pot  into the saucepan and stir well.  Now add this to the stock pot and stir well. Add the soy sauce and ketchup and stir, let the curry cook on low until it thickens.
Serve with hot rice and garnish with green onions.