Make a roux in a sauce pan by mixing flour and butter. Stir constantly until golden.

On low heat add garam masala, curry powder and cayenne pepper. Stir well.

Add Apple sauce and honey. This should form a paste almost like gingerbread dough.

The smell is fragrant! Start cutting your vegetables and chicken. Add to a large pot with 2 cups of water

Stew for 20 minutes. Then add all of your curry paste. Mix until dissolved. Cover and simmer for 25 minutes.

By this time your stew should be thick and vegetables cooked. If not, keep simmering.

Traditionally Japanese curry is served with rice. Enjoy this recipe!