Japanese Curry is slightly sweeter than Indian or Thai curry, and is an incredibly popular dish in Japan for a good reason! This recipe can be adapted to be vegetarian by omitting the meat.
Add 1 cup dry rice to the 2 quart sauce pan. Fill the pan with water and gently wash the rice with your hands (to rid it of any excess starch). Drain the water and repeat until the water runs clear.
Once the rice is washed. Add 1-½ cups water to the saucepan and cover with a tight-fitting lid.
Turn the heat to medium-high and cook until the water begins to simmer.
Immediately reduce the heat to medium-low to maintain a simmer, and cook for 15-18 minutes or until all of the liquid is absorbed and the rice is tender. Move the saucepan off of the heat (with the lid still on) and let the rice sit for an additional 5-10 minutes.
Make Curry Roux
In a small saucepan, melt the butter completely over medium heat and then add the flour. Using a silicone spatula, stir to combine.
Once combined, reduce the heat to low. Continue to cook and stir until the mixture is a golden-brown (about 10-15 minutes).
Add the curry powder, garam masala, and cayenne pepper (optional) to the saucepan. Mix well to combine and cook stirring for 20 seconds.
Transfer the roux off the heat and into a medium bowl and set aside. Note: be sure the bowl is big enough to add an additional ladle of soup later on!
Prepare Vegetables + Meat
Cut the onion in half (from root to tip) and again into ⅛" slices.
Cut the potatoes into quarters. Soak in a bowl of water to remove the starch.
Cut the carrot into ½” thick half moon discs
Grate ginger and garlic cloves
Once all of the produce has been prepped, cut the chicken (or beef) into 2" cubes.
Cook the Curry
In a stock pot or dutch oven, heat 1 tablespoon of olive oil over medium heat and add the chicken or beef. Cook the meat (while occasionally stirring) until the meat is browned on all sides - about 5-6 minutes. Note: the meat does not need to be fully cooked, as it will continue to cook with the vegetables.
Add the garlic and ginger to the pot and cook for 1 minute until the garlic and ginger become fragrant.
Add the potatoes, carrots, onion, and broth into the pot and increase the heat to medium-high until the mixture begins to boil. Once it reaches a boil, immediately turn down the heat so that the mixture simmers. Cook for about 5 minutes or until the vegetables are ~50% cooked.
In the bowl with the curry roux, add the soy sauce, ketchup, and a ladle of broth. Stir until he roux has dissolved. Add the entire curry mixture to the stock pot.
Grate an apple and add to the stockpot (adjust more or less depending on the amount of sweetness). Mix gently without breaking up the vegetables. Taste the curry and add more apple or salt, if needed.
Continue to simmer the curry until the vegetables are ~85-90% cooked before removing the pot off of the heat. Note: the vegetables will continue to cook due to the residual heat, and stopping around 85% will prevent the vegetables from becoming too soft.