Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, storebought curry roux with a twist! very satisfying chicken curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook storebought curry roux with a twist! very satisfying chicken curry using 24 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry:
- Take 1 Chicken thigh
- Prepare To flavor the chicken:
- Prepare 1 tsp ･Krazy Salt
- Take 1 tbsp ･Curry powder
- Prepare 1 Onion
- Make ready 3 Potatoes
- Prepare 1 Carrot
- Prepare 1 clove Garlic
- Get 1 can Canned tomatoes
- Prepare 400 ml Water
- Make ready 200 ml Red wine
- Make ready 150 ml Milk
- Make ready 1 sachet Soup stock granules
- Prepare 3 tbsp total Extra virgin olive oil
- Get 2 tbsp Butter (for stir frying)
- Make ready 1 Bay leaf
- Get 1/2 box worth in total Storebought curry roux of your choice (We use Java Curry, Hot, and S&B Golden Curry, Hot)
- Prepare The "hidden flavors":
- Make ready 2 tbsp Ketchup
- Prepare 2 tbsp Japanese Worcestershire-style sauce
- Take 1 tbsp Butter (for a "hidden" flavor)
- Prepare 1 piece Chocolate bar
- Prepare 1 generous amount Black pepper
- Prepare 1 tbsp Korean chili pepper (medium grind)
Instructions 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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