The sauce on this one actually turned out the correct thickness, so a smashing slowcooker success imo
The sauce on this one actually turned out the correct thickness, so a smashing slowcooker success imo
by Ashuuki
3 Comments
Ashuuki
The roux:
(if you can’t get any of these either substitute or leave it out!)
1 tsp turmeric
1 tsp cardamom
1 tsp cumin
1 tsp cinnamon
1 tsp cloves
1 tsp garlic powder
1 tsp nutmeg
1 tsp garam masala
1 tsp black pepper
1 tsp ginger powder
1 tsp onion powder
1 tsp chilli powder
150 g butter
150 g plain flour
3 tbsp honey
– Roast all spices over low heat for about 5 minutes. Set aside in a bowl.
– Melt butter in a frying pan over low heat and add honey.
– Add flour and stir to combine, for about 15 minutes until smooth.
– Add the roasted spices and mix to combine.
– this makes 12 portions of roux. You can store in containers and freeze for future use.
Curry (6 portions):
6 servings of the roux (about 200g)
3 onion
2 carrot
3 potato
4 cloves garlic
1 tsp ginger
600g chicken thigh (pork or beef can also be used)
optional: 1 tbsp ketchup, 1 tbsp soy sauce
– peel 3 potato, cut into bite sized chunks, soak in water 15 mins
– cut onion & carrots carrots (bite sized pieces)
– mince garlic and onion
– cut chicken thigh into bite sized pieces
– add 1tbsp oil to slow cooker
– add onion, garlic, ginger, and mix until coated with oil
– add the chicken, carrot and potato, mix
– add 1L veggie stock and press veg into the liquid as much as possible
– optional: add 1tbsp ketchup and 1tbsp soy sauce, mix
– add ~ 200g of roux, let it sit on top, do NOT mix
cook on medium for 8 hours, high for 6
– you can traditionally add a lot of little extras to slightly change the flavour of the curry! In this recipe I’ve gone with soy sauce and ketchup. My favourite is grated apple. You can also try chocolate, coffee, yoghurt, Worcestershire sauce, etc.
3 Comments
The roux:
(if you can’t get any of these either substitute or leave it out!)
1 tsp turmeric
1 tsp cardamom
1 tsp cumin
1 tsp cinnamon
1 tsp cloves
1 tsp garlic powder
1 tsp nutmeg
1 tsp garam masala
1 tsp black pepper
1 tsp ginger powder
1 tsp onion powder
1 tsp chilli powder
150 g butter
150 g plain flour
3 tbsp honey
– Roast all spices over low heat for about 5 minutes. Set aside in a bowl.
– Melt butter in a frying pan over low heat and add honey.
– Add flour and stir to combine, for about 15 minutes until smooth.
– Add the roasted spices and mix to combine.
– this makes 12 portions of roux. You can store in containers and freeze for future use.
Curry (6 portions):
6 servings of the roux (about 200g)
3 onion
2 carrot
3 potato
4 cloves garlic
1 tsp ginger
600g chicken thigh (pork or beef can also be used)
optional: 1 tbsp ketchup, 1 tbsp soy sauce
– peel 3 potato, cut into bite sized chunks, soak in water 15 mins
– cut onion & carrots carrots (bite sized pieces)
– mince garlic and onion
– cut chicken thigh into bite sized pieces
– add 1tbsp oil to slow cooker
– add onion, garlic, ginger, and mix until coated with oil
– add the chicken, carrot and potato, mix
– add 1L veggie stock and press veg into the liquid as much as possible
– optional: add 1tbsp ketchup and 1tbsp soy sauce, mix
– add ~ 200g of roux, let it sit on top, do NOT mix
cook on medium for 8 hours, high for 6
– you can traditionally add a lot of little extras to slightly change the flavour of the curry! In this recipe I’ve gone with soy sauce and ketchup. My favourite is grated apple. You can also try chocolate, coffee, yoghurt, Worcestershire sauce, etc.
What chili do they use in hotter Japanese curry?
This sounds great. I’ll try some time