Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry

Name: Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken thigh; 1 tsp ･Krazy Salt; 1 tbsp ･Curry powder; 1 Onion; 3 Potatoes; 1 Carrot; 1 clove Garlic; 1 can Canned tomatoes; 400 ml Water; 200 ml Red wine; 150 ml Milk; 1 sachet Soup stock granules; 3 tbsp total Extra virgin olive oil; 2 tbsp Butter (for stir frying); 1 Bay leaf; 1/2 box worth in total Storebought curry roux of your choice (We use Java Curry, Hot, and S&B Golden Curry, Hot); 2 tbsp Ketchup; 2 tbsp Japanese Worcestershire-style sauce; 1 tbsp Butter (for a "hidden" flavor); 1 piece Chocolate bar; 1 generous amount Black pepper; 1 tbsp Korean chili pepper (medium grind)

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

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1Chicken thigh
To flavor the chicken:
1 tsp･Krazy Salt
1 tbsp･Curry powder
1Onion
3Potatoes
1Carrot
1 cloveGarlic
1 canCanned tomatoes
400 mlWater
200 mlRed wine
150 mlMilk
1sachet Soup stock granules
3 tbsptotal Extra virgin olive oil
2 tbspButter (for stir frying)
1Bay leaf
1/2 boxworth in total Storebought curry roux of your choice (We use Java Curry, Hot, and S&B Golden Curry, Hot)
The "hidden flavors":
2 tbspKetchup
2 tbspJapanese Worcestershire-style sauce
1 tbspButter (for a "hidden" flavor)
1 pieceChocolate bar
1generous amount Black pepper
1 tbspKorean chili pepper (medium grind)

Saved

Steps

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.