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We hope you got insight from reading it, now let’s go back to storebought curry roux with a twist! very satisfying chicken curry recipe. To cook storebought curry roux with a twist! very satisfying chicken curry you need 24 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry:
- Provide 1 Chicken thigh
- Prepare To flavor the chicken:
- Provide 1 tsp ･Krazy Salt
- Get 1 tbsp ･Curry powder
- Provide 1 Onion
- Take 3 Potatoes
- Get 1 Carrot
- Use 1 clove Garlic
- Use 1 can Canned tomatoes
- Take 400 ml Water
- Use 200 ml Red wine
- You need 150 ml Milk
- Prepare 1 sachet Soup stock granules
- You need 3 tbsp total Extra virgin olive oil
- Get 2 tbsp Butter (for stir frying)
- Provide 1 Bay leaf
- Prepare 1/2 box worth in total Storebought curry roux of your choice (We use Java Curry, Hot, and S&B Golden Curry, Hot)
- Get The "hidden flavors":
- Get 2 tbsp Ketchup
- Use 2 tbsp Japanese Worcestershire-style sauce
- Use 1 tbsp Butter (for a "hidden" flavor)
- Take 1 piece Chocolate bar
- Take 1 generous amount Black pepper
- Take 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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