550 Gram Chicken, Thighs, Boneless 1 Teaspoon Salt 1/4 Teaspoon Pepper, Black 14 Gram Garlic 14 Gram Ginger 3 Cup Stock, Chicken 300 Gram Carrots 1/2 Unit Apple 2 Tablespoon Chunou 1 Tablespoon Tomato, Paste 1 Teaspoon Cocoa Powder 1 Unit Bay Leaf 350 Gram Potatoes 1/2 Cup Peas, Green 1 Tablespoon Butter 1 Tablespoon All-Purpose Flour 500 Gram Onion, Brown 3 Tablespoon Curry Powder 3 Cup Stock, Chicken
1. Clean any large bits of fat or tendon from the chicken and cut into large chunks. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of pepper and mix to distribute evenly. 2. Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and shimmering and then add the chicken in a single layer. Let the chicken brown undisturbed (about 5 minutes). Flip the chicken and let it brown on the other side. 3. Turn down the heat to medium-low and transfer the chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible. 4. Add the grated garlic and ginger and fry in the oil until it's not sizzling as much and it reaches a rich caramel brown color. 5. Add the onions, and stir to coat with oil. Cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes). 6. Remove the lid, turn up the heat to medium and continue frying the onion, stirring constantly until it's reduced to about 1/8 of its original volume and it forms a shiny caramel brown paste (about 20-30 minutes). If the onion starts to stick to the pan before it's fully caramelised, try scrubbing off the stuck bits with a spatula. If that doesn't work you can add just a bit of water to the areas where things are sticking and then use the spatula to scrape. 7. When the onions are fully caramelised, add the curry powder and sauté briefly until very fragrant. 8. Return the chicken to the pot and then add the stock, carrots, grated apple, chunou sauce, tomato paste, cocoa powder, salt and the bay leaf. Bring to a boil over high heat and then reduce the heat. Cover and simmer for 15 minutes. 9. Add the potatoes, cover and simmer until the carrots and potatoes are very tender (another 15-20 minutes). 10. In the meantime, make the roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color. 11. When the potatoes are tender, taste and adjust salt to taste. If you like your curry sweeter, you can add some honey. 12. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce. 13. Serve with hot rice, or on top of a bowl of udon.
50 Gram Turmeric30 Gram Coriander25 Gram Cumin15 Gram Cardamon8 Gram Pepper, Black2 Gram Pepper, Cayenne5 Gram Cloves2 Gram Fennel, Ground1/2 Gram Cinnamon1/2 Gram Allspice1/2 Gram Nutmeg1/2 Gram Fenugreek1/2 Gram Bay Leaf1/2 Gram Sage1/2 Gram Oregano
To make up the curry powder, roast the spices in a dry frying pan for about 2-3 minutes. Cool the spices, and if possible let them mature in a cool, dark place for about a month before using
1/2 Cup Ketchup1/4 Cup Worcestershire Sauce
1. Combine together in a small bowl. 2. Set aside till you are ready to use it.
1 Unit Chicken, Whole4 Liter Water, Filtered2 Tablespoon Vinegar1 Unit Onion, Red2 Unit Carrots3 Unit Celery1 Unit Parsley
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them-they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavourful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.