Ingredients

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For the curry roux:

4 tbsp flour (can use gluten-free)

4 tbsp (56g) butter

2 tsp curry powder

2 tsp garam masala

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For the curry:

2 tbsp neutral oil (e.g., canola or vegetable)

2 large onions, diced

2 cloves garlic, finely chopped

2 large carrots, peeled and sliced on a bias

2 large potatoes, peeled and cubed

1 sweet apple (e.g., Red Delicious), peeled and grated

2½ lbs chicken breast, cut into bite-sized cubes

6 cups water or chicken/vegetable broth

1–4 tbsp soy sauce (to taste)

1–4 tbsp ketchup (to taste)

1–4 tbsp honey (to taste)

Salt and pepper, to taste

Cooked rice, for serving

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👩‍🍳 Instructions

1. Make the roux:

2. In a small saucepan over medium-low heat, melt the butter.

3. Stir in the flour and cook, stirring constantly, for 10–15 minutes until golden and nutty.

4. Add curry powder and garam masala. Stir for 1 minute, then remove from heat and set aside.

5. Sauté the aromatics:

6. In a large pot, heat oil over medium heat.

7. Add diced onions and sauté for 10–15 minutes until golden and caramelized.

8. Add garlic and cook for 1 minute until fragrant.

9. Add meat and vegetables:

10. Add the chicken and lightly season with salt and pepper. Brown on all sides (not fully cooked).

11. Stir in carrots, potatoes, and grated apple.

12. Simmer:

13. Add water or broth. Bring to a boil.

14. Skim off any foam, reduce heat, cover, and simmer for 20–25 minutes or until vegetables are tender.

15. Add the roux and season:

16. Gradually stir in the curry roux until fully dissolved and curry thickens.

17. Add soy sauce, ketchup, and honey — starting with 1 tbsp of each and adjusting to taste.

18. Simmer for another 10–15 minutes on low heat.

19. Serve:

20. Serve hot over a bed of steamed rice.

21. Optional: Garnish with chopped parsley or Japanese pickles (fukujinzuke).