risk said:
the one in the pic was a quickly made using store bought japanese curry roux and a little bit of indian curry powder.
I'll just give you my good recipe that I would normally use to make from scratch:
to make the roux:
1 whole onion thinly sliced and caramelized with 2 tbspn of butter (takes 30-40 mins but worth the effort to do it properly)
mix 1 tbsp ketchup, 1 tbsp of soy sauce (shoyu), 1 tbsp of mango chutney and set aside (if no mango chutney its alright)
mix in 2 tbsp of curry powder and 4 tbsp of flour to the onions and then the ketchup/soy/chutney mixture and mash it all up together, set aside in a bowl for later use. You can do this ahead of time so you dont have to make the roux and curry the same day.
Now for the curry you want:
14oz can of chicken stock
one large (or 2 small) carrot grated
half an apple grated
button mushrooms sliced into fourths
1 onion halved then sliced.
Cook in the onions in some oil on high heat until browned, then add in the mushrooms, then in go grated carrots, then the apple soon after, give it a little stir fry and add the chicken stock. Once the stock reaches a boil start adding in the curry roux a little bit at a time until completely dissolved and allow it to simmer on medium to low depending on your stovetop.
Goes really well with tonkatsu or pork in general since its sweet.
