Japanese Curry

Name: Japanese Curry
Cook time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 4 tbsp. butter; 4 tbsp. all-purpose flour; 3 tbsp. Japanese (or other, but not Madras) curry powder; 2 lb. boneless, skinless chicken breast and thighs, cut into 1”-2” pieces; 2 tsp. neutral oil, such as canola or vegetable; 1 medium onion, chopped; 1 large russet potato, cut into ½” cubes; 1 1/2 c. carrots, cut into ½” chunks; 1/2 c. grated apple (no need to peel); 1/2 c. sliced mushrooms, such as button; 3 1/2 c. water; 2 tbsp. Worcestershire sauce, or store bought tonkatsu sauce; 1/2 c. frozen peas