Japanese Curry

Melt the butter in a small saucepan over medium heat. Stir in the flour and continue to cook and stir until it’s a medium brown, approximately 20 minutes. Add the curry powder and stir for another minute. Set aside. Heat canola oil in a 3-quart saucepan or Dutch oven over medium-high heat. Brown the chicken on all sides and transfer to a bowl. Reduce the heat to medium and add the onions. Caramelize 5 to 10 minutes. If the pan starts to look dry, add another tablespoon of oil. Add the potatoes, carrots, grated apple, mushrooms and browned chicken to the caramelized onions. Pour the water over it all and stir along the bottom to release any browned bits. Add the roux. Stir to dissolve and then bring to a boil and simmer for 15 minutes. Season to taste with the Worcestershire/Tonkatsu sauce and salt and pepper. Stir in the frozen peas and serve.