Step 1

Melt the butter in a pan over low heat. Add the flour and combine it with the butter to form a paste.

Step 2

Cook until the color becomes medium brown, which will take about 15 minutes.

Step 3

Combine with the curry powder to form a paste. Remove from heat.

Step 4

Slice the onions thinly. Saute the onions over low heat with some oil until they are caramelized, which will take 15 to 20 minutes. Remove.

Step 5

Pan-fried the chicken meat until it turns slightly brown. Removed.

Step 6

Put the caramelized onion, pan-fried chicken, carrots, potatoes, and water into a pot. Simmer over low heat for 15 minutes.

Step 7

Add tonkatsu sauce, ketchup, and grated apple. Simmer until the potatoes are soft.

Step 8

Add the roux, (or use 4 roux cubes). Mix well until dissolved.

Step 9

Adjust the saltiness, sweetness, and spiciness.

Step 10

Add the frozen peas and wait until it boils again. Serve.