Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry
cookpad.japan @cookpad_jp
This is our recipe for chicken curry, which was developed after a series of trial and error to satisfy my curry-loving boyfriend. It answers his request, "I like authentic Indian curry that doesn't use curry roux and goes well with naan bread, but I want to eat Japanese style curry that goes well with fukujin-zuke relish too!"
By pre-seasoning the chicken, you can prevent the flavors from dissipating.
Be sure to caramelize the onion.
I recommend grating the garlic.
The curry is tastier if you stir fry the roux before adding it!
And the hidden flavors. Add lots of black pepper to lock-in the flavors, and red chili pepper for a spicy aftertaste. For 4-5 servings. Recipe by Rokarisa
Open in Cookpad AppCooking Instructions
- 1
Cut the chicken into bite sized pieces. Combine the chicken, Krazy Salt and curry powder in a plastic bag, and rub the chicken well over the bag with your hands. Leave to marinate for about 20 minutes.
- 2
Slice the onion thinly and put into a heatproof container, loosely covered with plastic wrap. Microwave at 600W for 5 minutes.
- 3
In the mean time, peel the potatoes and carrot and cut into large pieces.
- 4
Melt 2 tablespoons of butter in a frying pan. Add the microwaved onion and stir fry until caramelized, taking care not to let it burn. Once it's caramelized, transfer the onion to a pressure cooker.
- 5
Wipe the frying pan, add 1 tablespoon of olive oil, and brown the chicken on both sides. Transfer to the pressure cooker.
- 6
Add potatoes and carrot to the frying pan and stir fry lightly, just to coat in the remaining oil. Transfer to the pressure cooker. Leave the frying pan as is.
- 7
Pour in the entire tomato can into the pressure cooker with water, red wine, milk, bay leaf, and soup stock granules. Grate the garlic and add that, too.
- 8
Bring to a boil and skim any scum. Lock on the lid and bring the cooker up to pressure. Once it's reached pressure, turn the heat down very low and cook for 5 minutes. Turn off the heat, and leave the pressure cooker as is until the gauge drops.
- 9
Wipe the frying pan and add another 2 tablespoons of olive oil. Break up the curry roux and add to the pan. Stir until the curry roux has dissolved.
- 10
Add the dissolved curry roux to the de-pressurized pressure cooker. Mix well and then turn on the heat to low. Add all the "hidden flavors," mix, and it's done.
- 11
I forgot to include the canned tomatoes, so I edited the recipe to add it in.
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