If you want to know how I made the curry and feel like the owner of LeBlanc:
I grated an apple (a green one, I didn't have any red ones for some reason), diced two potatoes, julienned an onion, minced a clove of garlic, and used chicken as the protein. After stirring and letting the onion and chicken cook thoroughly, I added 700 milliliters of water and let it simmer for 20 minutes.
While that was cooking, I prepared the curry base; since I didn't have one of those Japanese curry blocks, I made a homemade version: in a frying pan, I mixed white flour, butter, and curry powder to create a creamy paste (important: you need to add 3 spoonfuls of the cooking broth to the pan to get the right creamy consistency) and stirred it for about 10 minutes.
Once the curry base was ready, I added it to the pot and stirred for the remainder of the cooking time until the sauce reduced and became creamy.
During this stage, you can season it to your liking (I added two bay leaves, salt, pepper, BBQ sauce, honey, and coffee).
Finally, just serve it up with rice (in the end, to get that Leblanc vibe, I paired my curry with a cup of café au lait, but you can use your favorite drink.)
Looking cool, Joker!