Simple Taste- Curry Made from Homemade Roux: Simple with Flour
cookpad.japan @cookpad_jp
The oily texture of store-bought roux bothers me, so I tried making authentic curry using various ingredients at first, but I thought up a recipe that can be easily made with simple ingredients.
I use this thickening technique to make white stew as well .
The spiciness depends on the amount of curry powder. Adjust it to 1~2 tablespoons when serving to children.
It will become medium-spicy with about 2 tablespoons.
Make sure to add in the final salt a bit at a time while checking the taste so you do not add too much.
Using olive oil or the oil from the meat for sauteing will make this even healthier. For 5~6 people. Recipe by 8tokki8
Open in Cookpad AppCooking Instructions
- 1
Saute the onions in margarine until they wilt, add meat, cook it through, then add the vegetables. Season with a hint of salt and pepper.
- 2
Add water, apple juice, and bouillon once it cooks through. Taste-testing while adding ingredients is fun from here on.
- 3
After bringing to a simmer over a low heat, add curry powder, Japanese Worcester sauce, ketchup, garlic, ginger, and honey. Add salt a bit at a time, and decide on the flavor!
- 4
Once you're content with the taste, cover with a lid and gently simmer (simmer well here before adding the thickener). Do the dishes and other chores while you wait.
- 5
Add the thickener at the last step. I will introduce a trick so you can make this with no clumping. You can make this thick without using. Add water to flour slowly and mix well.
- 6
Work the flour in, a little at a time, to a thick consistency. If you make it this far, you don't have to worry about it clumping up anymore.
- 7
This is what it should look like. Add it in a bit at a time to the curry while blending, turn the heat on once again, and it is done once it comes to a gentle simmer.
- 8
~Shortcut Step~ After sauteing the onions, add the base (water, juice, bouillon) and simmer. Then you can add the vegetables as you finish cutting them.
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