Made with S&B curry roux, 2 blocks of medium hot and 4 blocks of hot.
by herbalhippie
2 Comments
herbalhippie
This was my second time making it. The first one was delicious but not spicy at all and I used all S&B medium hot. This one came out perfect.
My ‘secret tastes’ are
A caramelized large sweet onion for a touch of sweetness. At the end of cooking the onion I added about a half tablespoon of S&B curry powder and let it cook for a minute.
Campbell’s beef and chicken broth, maybe 1/4 of the entire volume of liquid. Just enough for some flavor.
About a tablespoon of Ghirardelli dutch process cocoa powder, for a hint of bitterness and a richer color.
DetroitsGoingToWin
I had Japanese fried chicken curry in a tiny drive restaurant in LA with a busted screen door, possibly the best thing I’ve ever eaten. Yours looks good.
2 Comments
This was my second time making it. The first one was delicious but not spicy at all and I used all S&B medium hot. This one came out perfect.
My ‘secret tastes’ are
A caramelized large sweet onion for a touch of sweetness. At the end of cooking the onion I added about a half tablespoon of S&B curry powder and let it cook for a minute.
Campbell’s beef and chicken broth, maybe 1/4 of the entire volume of liquid. Just enough for some flavor.
About a tablespoon of Ghirardelli dutch process cocoa powder, for a hint of bitterness and a richer color.
I had Japanese fried chicken curry in a tiny drive restaurant in LA with a busted screen door, possibly the best thing I’ve ever eaten. Yours looks good.