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The ingredients needed to cook Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry:
- Get 1 of Chicken thigh.
- Get of To flavor the chicken:.
- You need 1 tsp of ･Krazy Salt.
- Prepare 1 tbsp of ･Curry powder.
- Take 1 of Onion.
- You need 3 of Potatoes.
- Provide 1 of Carrot.
- Provide 1 clove of Garlic.
- Take 1 can of Canned tomatoes.
- You need 400 ml of Water.
- Use 200 ml of Red wine.
- Prepare 150 ml of Milk.
- Provide 1 of sachet Soup stock granules.
- Take 3 tbsp of total Extra virgin olive oil.
- Provide 2 tbsp of Butter (for stir frying).
- Use 1 of Bay leaf.
- Take 1/2 box of worth in total Storebought curry roux of your choice (We use Java Curry, Hot, and S&B Golden Curry, Hot).
- You need of The "hidden flavors":.
- Get 2 tbsp of Ketchup.
- You need 2 tbsp of Japanese Worcestershire-style sauce.
- Prepare 1 tbsp of Butter (for a "hidden" flavor).
- Use 1 piece of Chocolate bar.
- Use 1 of generous amount Black pepper.
- Provide 1 tbsp of Korean chili pepper (medium grind).
Steps to make Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry:
- 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..
- Slice the onion thinly and put into a heatproof container, loosely covered with plastic wrap. Microwave at 600W for 5 minutes..
- In the mean time, peel the potatoes and carrot and cut into large pieces..
- 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..
- Wipe the frying pan, add 1 tablespoon of olive oil, and brown the chicken on both sides. Transfer to the pressure cooker..
- 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..
- 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..
- 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..
- 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..
- 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..
- I forgot to include the canned tomatoes, so I edited the recipe to add it in..
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