In today's episode we show you how to make another classic Japanese dish, one you've no doubt seen at one time or another: Curry with Rice.

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INGREDIENTS:

For the roux:

* 3 tbsp. Butter

* 1/4 cup flour

* 2 tbsp. garam masala (or curry powder)

* 1/2 tsp. cayenne pepper, add to taste

* black pepper, add to taste

* 1 tbsp. ketchup or tomato paste

* 1 tbsp. tonkatsu sauce or worcestershire sauce

For the curry:

* 2 tsp. Oil

* 2 Onions, sliced thin

* 2 lb. chicken thighs, cleaned and cut into chunks

* 2 carrots, cut into chunks

* 4 cups water

* 2 yukon gold potatoes, cut into chunks

* 1 apple, peeled, cored and pureed

* 2 tsp. kosher salt

* 1 tsp. garam masala

* 1/2 cup peas

METHOD:

1. 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 (about 30 minutes). Turn up the heat to high, add the chicken and brown.

2. 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 garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

3. For the roux, melt the butter over medium low heat. Add the flour and garam masala, 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 tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

4. To make the curry, just ladle about 2 cups of 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.

5. Serve over rice or noodles.