Japanese curry

My dad served and LDS mission in Japan so I grew up eating Japanese curry and love it so much! I usually buy the prepackaged sauce mix from the grocery store, but of course had to try my hand and make it from scratch! It turned out awesome!!! I loved it so much I ate it for breakfast and lunch the next day! :) I found this recipe here.

For the Curry
2 tsp oil
2 large onions sliced thin
2 lbs chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
2 carrots cut into chunks
4 C water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled cored and pureed
1tsp salt
1 tsp curry powder
1/2 C peas

for the roux3 Tbs butter
1/4 C flour
2 Tbs curry powder
1/8 tsp cayenne pepper (use more if you like it spicier, though I wouldn't go over 1/2 tsp)
fresh ground black pepper
1 Tbs ketchup (or tomato paste)
1 Tbs Worcestershire sauce

Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized. Add the chicken 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, pureed apple, salt and curry powder. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
While that's cooking start your roux. Melt the butter over medium low heat. Add the flour and curry powder, 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 Worcestershire 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 your vegetable and meat liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. Serve over rice or noodles.

SO SO yummy!