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In a pan over medium heat, melt the butter completely. Add the flour and stir continuously until fully combined.
Continue cooking, stirring constantly, until the roux deepens into a darker caramel color. Take your time here – it could take about 15 minutes.
Add the curry powder, garam masala, salt, and cayenne pepper. Stir well to evenly distribute the spices, then remove from heat.
Transfer the roux to a container lined with parchment paper or a silicone mold (I used Souper Cubes). To make portioning easier later, I like to divide the roux into ½-cup portions, which work out to about 4 oz each.
Refrigerate overnight until fully hardened.
The next day, once firm, cut the roux into 1 oz cubes (if you divided the roux into ½-cup portions, you just need to divide these into fourths). This recipe yields about 16 oz total.
Add the water to a pot and bring to a gentle simmer.
Add the curry roux cubes and stir until completely dissolved.
Stir in the honey, soy sauce, and Worcestershire sauce. Taste and season with a little salt if needed.
Add cooked diced chicken, potatoes, carrots, or other toppings. Simmer until everything is heated through and the vegetables are soft.
Add a splash of water if needed to loosen the curry to your preferred consistency. Serve hot!