Japanese Chicken Katsu Curry

Curry arrived in Japan through the British navy and turned into a comfort food all its own: thick, gently spiced and a little sweet from grated apple. Most households use boxed roux blocks, but a homemade roux of butter, flour and curry powder takes only 15 minutes and lets you control salt and spice. The katsu is fried separately and laid on top at the last second so the crust stays crisp. Leftover curry tastes even better the next day.