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Storebought Curry Roux With A Twist! Very Satisfying Chicken Curry Recipe

Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry Recipe
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Serving : 4
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Prepare the ingredients before making Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry in your home. Then, follow these steps below to serve Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry for your family or friends.

Ingredients: Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry

  • 1 Chicken thigh
  • To flavor the chicken:
  • 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)
  • The "hidden flavors":
  • 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)

How to Make Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry in your home by yourself.

    Step 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.
  • Step 2
  • Slice the onion thinly and put into a heatproof container, loosely covered with plastic wrap. Microwave at 600W for 5 minutes.
  • Step 3
  • In the mean time, peel the potatoes and carrot and cut into large pieces.
  • Step 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.
  • Step 5
  • Wipe the frying pan, add 1 tablespoon of olive oil, and brown the chicken on both sides. Transfer to the pressure cooker.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 11
  • I forgot to include the canned tomatoes, so I edited the recipe to add it in.
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