Japanese Curry With Homemade Curry Roux

• 5 tablespoons olive oil
• 3 cloves garlic, minced
• 10 ounces ground chicken
• 3 tablespoons all-purpose flour
• 3 tablespoons curry powder
• 2 pounds pumpkin, seeded and diced
• 1 large onion, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 carrot, peeled and diced
• 3 cups water
• 2 tablespoons chicken broth powder
• 3 tablespoons ketchup
• 3 tablespoons Worcestershire sauce
• 1 pinch salt and ground black pepper to taste (optional)

1. Heat oil in a large nonstick pot over medium heat. Add garlic; cook and stir until golden, 1 to 2 minutes. Add ground chicken; cook and stir until browned, about 5 minutes.
2. Stir flour and curry powder into the pot, mixing until well-blended with the chicken. Add pumpkin, onion, green bell pepper, red bell pepper, and carrot. Stir in water, chicken broth powder, ketchup, and Worcestershire sauce; mix until curry is well-combined.
3. Cover pot. Reduce heat and cook, stirring occasionally, until curry is thick and stew-like, 10 to 15 minutes. Season with salt and black pepper.

olive oil, garlic, ground chicken, allpurpose, curry powder, pumpkin, onion, green bell pepper, red bell pepper, carrot, water, chicken broth powder, ketchup, worcestershire sauce, salt

Taken from www.allrecipes.com/recipe/246916/japanese-curry-with-homemade-curry-roux/ (may not work)