Curry is such a hearty, satisfying dish. I love the large chunks of carrot and potato in the thick sauce. Serve this with chicken katsu and a soft-cooked egg. Recipe adapted from JustOneCookbook.com.
- canola oil
- 2 carrots
- 2 onions
- 2 potatoes
- 1/2 tablespoon ginger
- 2 cloves garlic
- 1 quart chicken stock
- 1/2 apple
- 1 tablespoon honey
- 2 teaspoons salt
- 1 1/2 tablespoons soy sauce
For the Roux
- 43 grams unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1/4 tsp cayenne pepper
- Cut carrots into bite-sized pieces.
- Cut onions into wedges.
- Cut potatoes into bite-sized pieces and place in water.
- In a large pot, heat oil over medium heat.
- Saute onions until translucent.
- Add grated ginger and garlic; mix.
- Add carrot and chicken broth.
- Increase heat to high and bring to a boil.
- Lower heat to a simmer and skim foam from the surface.
- Add peeled and grated apple, honey, and salt; simmer uncovered for 20 minutes.
- Add drained potatoes and cook 15 minutes, or until tender
- During this time, make the roux: in a small saucepan over medium-low heat, melt butter.
- Add flour and mix; cook for 20-30 minutes, stirring occasionally.
- When the roux is brown in color, add curry powder, garam masala, and cayenne pepper.
- Stir and cook another 30 seconds.
- Add several ladles of the chicken stock to the roux, mixing after each addition.
- When it is thoroughly combined, add roux to the large pot and stir.
- Simmer for a few minutes until thick, and adjust the spices to your taste.