Chicken Katsu curry

Melt the butter in a small saucepan over low heat. Then gradually add the flour. Stir gently and constantly, being careful not to scorch the mixture, until the mixture becomes a light blonde color, about 2 minutes. Remove the pan from the heat. Add half of the curry powder and stir until combined.

Chop the onion into thin half-moons. Chop the ginger. Crush or mince the garlic. Cut the carrot into thin crescents. Discard the tips of the haricot verts and then cut them into 2,5 cm chunks. Peel or roughly wash the potatoes and cut them into bite-sized chunks. Prepare the stock.

Heat a drizzle of sunflower oil in a wok or large deepfrying pan. Add the onion, carrots. Fry for 2 - 3 minutes. Then add the green beans, potatoes, garlic and ginger and fry for another 2 - 3 minutes. Add the stock, bring to a boil. Meanwhile grate the apple. Then add the apple with the roux to the pot. Add the soy sauce, white vinegar, ;ix well to combine, lower the heat and let it simmer for 15 minutes.