Japanese Curry Recipe

For several years now, I have been making Japanese curry with S&B roux packs. See recipe here: http://www.burnmymouth.com/2010/07/s-japanese-curry-recipe.html Recently I have been unable to find it. I haven't seen it at any grocery store for some time and Asian markets seem to be closing down around town. I ventured online to defend this, searching for a from-scratch recipe. After trying out a few, I have created my own which meets the Burn My Mouth standard. Enjoy!

Roux:
*3 tablespoons butter
*1/4 cup flour
*2 tablespoons curry powder
*1/2 tablespoon pepper powder (I use habanero or ghost but cayenne is good for a mild curry)
*1/2 tablespoon black pepper
*1 tablespoon tomato paste
*1 tablespoon worcestershire

Curry:
*2 teaspoons canola oil
*1 white onion, sliced and peeled in quarters
*2 garlic cloves, sliced long ways
*2 lbs chicken, cut into chunks or shrimp, peeled and whole
*4 cups water
*2 carrots, sliced into round chunks
*2 russet potatoes, peeled and sliced into square chunks
*2 teaspoons salt
*1 teaspoon curry powder

In a large pot, heat up oil. Add sliced onion and garlic. Saute for about 20 minutes on medium low, stirring constantly. Be sure not to burn the garlic or onions. Slow and low is the key. Once garlic is golden brown, add chicken and stir until all chicken is white on each side. Add water and bring to a boil over medium high. Add carrots, potatoes, salt and curry powder. Cover and simmer for 15 minutes on medium low, stirring occasionally.

In a small sauce pan, it's time to make the roux. Melt the butter on medium low and whisk in the flour until you have a thick paste. Add the curry powder, pepper powder, black pepper, tomato paste and worcestershire. Mix thoroughly and set aside.

Once potatoes are soft enough to cut with ease, it's time to add the roux. Reduce heat to low. Add a small amount of roux at a time to the curry boil, stirring constantly until all the roux has been added. Keep stirring until all the roux has dissolved, leaving a thick, dark yellow curry mix. Remove from heat and let sit for 5 minutes. Serve with rice.

Tips:
Do not cook any of this with high heat. The onions, garlic and flour will burn really easy. Cook your rice after whitening the chicken, which takes about 20 minutes. Heat levels depend on types of pepper powder used. Add mozzarella cheese to your rice for additional awesomeness.