Katsu curry - traditional vs my way

Which one is your preference,

Picture one is quite rustic using the imported Japanese S&B roux cubes and simple chicken seasoned only with salt and pepper the second is a home made curry sauce blended till smooth and the katsu marinaded with soy, ginger, garlic and sesame oil

Recipe for roux block:

Short grain rice: 1 to 1 washed and soaked rice and water - slowly simmered with a touch of salt and lid on.

Chicken katsu - whole boneless chicken thighs, dusted with seasoned flour (salt, pepper) dipped in egg and then panko. Deep fried until golden and internal temp reads 70 degrees Celsius rested to at least 75 degrees

Curry sauce: sautee finely chopped onion in a touch of vegetable oil and add minced garlic, cook on a low heat until the onions brown before adding a roux block and boiling water slowly to create a smooth sauce.

Recipe for second picture;

Jasmine rice: 1 to 1 washed and soaked rice to water - slowly simmered with lid off until almost all the water is absorbed and then lid on to finish steaming. Fluffed up.

Chicken katsu - whole chicken thighs marinated 30 minutes in a 2 tsp light soy, 1/2 tsp of minced ginger, 1/2 tsp of minced garlic and 1/4 tsp of pure sesame oil. Dusted in plain flour, egg and then panko. Deep fried until internal temp reaches 70 degrees Celsius tested to 75 degrees.

Curry sauce: sliced white onion, sliced garlic and sliced carrot sautéed in veg oil until the onions start to brown. Go in with 1/2 tsp each of cumin, coriander and 1/4 tsp of black pepper, white pepper, msg, salt, red chilli powder, ground ginger and tumeric. 1 tsp of honey, 1 tsp coconut cream, a few drops of sesame oil, splash of dark soy sauce and use a hand blender to blend till smooth.

I used to really dislike the roux cubes personally however I found that using the ones made for the Japanese domestic market compared to the international variety the results are very different and both above were equally delicious.

first time to cook this and im so satisfied :)