Japanese Curry
Ingredients
- 4 tbsp. butter
- 4 tbsp. all-purpose flour
- 3 tbsp. Japanese (or other, but not Madras) curry powder
- 2 lb. boneless, skinless chicken breast and thighs, cut into 1”-2” pieces
- 2 tsp. neutral oil, such as canola or vegetable
- 1 medium onion, chopped
- 1 large russet potato, cut into ½” cubes
- 1 1/2 c. carrots, cut into ½” chunks
- 1/2 c. grated apple (no need to peel)
- 1/2 c. sliced mushrooms, such as button
- 3 1/2 c. water
- 2 tbsp. Worcestershire sauce, or store bought tonkatsu sauce
- 1/2 c. frozen peas
Instructions
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