Yields:
2 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
At the end of my culinary studies I did a brief externship with Melinda’s Heaven. The owner asked for an article on the curries of Asia and for an original recipe. I so loved the variances that I came up with 3. This is one of those recipes. The article can be found at https://goodeatsgreatmemories.com/2019/09/15/curry-of-the-asian-continent/
Ingredients
Adjust Servings
- For the Roux
Instructions
- Heat the oil in a large saucepan over medium heat and add onions, saute' the onions until they are golden brown and caramelized, about 15 minutes then set aside.
- Add the chicken and fry until lightly browned on all sides about 12 minutes
- Return the onions to the pan, add the carrots and water, bring to a boil. Add the potato, apple, salt, and garam masala and simmer for about 20 minutes until potato and carrot are soft. Be sure to skim off any foam or oil that accumulates on the surface. For the Roux
- Melt butter in a small skillet over medium-low heat, and add the flour and garam masala, whisk until you have a thick paste, whisk in cayenne and white pepper then whisk in ketchup and Worcestershire.
- When the vegetables are done, add 3/4 cup of liquid into the roux then whisk until it's smooth. Pour this mixture back into meat and veggie pot and gently stir until thickened.