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Alright, don’t linger, let’s approach this storebought curry roux with a twist! very satisfying chicken curry menu with 24 elements which are surely easy to acquire, and we have to process them at the very least through 11 ways. You should expend a while on this, so the resulting food could be perfect.

Composition of Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry:

1. Take 1 - Chicken thigh
2. Make ready To flavor the chicken:
3. Provide 1 tsp of ･Krazy Salt
4. Give 1 tbsp - ･Curry powder
5. Need 1 of Onion
6. You need 3 - Potatoes
7. Prepare 1 of Carrot
8. Need 1 clove for Garlic
9. Need 1 can for Canned tomatoes
10. Give 400 ml of Water
11. Provide 200 ml - Red wine
12. Take 150 ml - Milk
13. Prepare 1 - sachet Soup stock granules
14. Need 3 tbsp of total Extra virgin olive oil
15. Provide 2 tbsp - Butter (for stir frying)
16. Prepare 1 for Bay leaf
17. Need 1/2 box - worth in total Storebought curry roux of your choice (We use Java Curry, Hot, and S&B Golden Curry, Hot)
18. Provide The "hidden flavors":
19. You need 2 tbsp - Ketchup
20. Prepare 2 tbsp of Japanese Worcestershire-style sauce
21. Prepare 1 tbsp - Butter (for a "hidden" flavor)
22. Prepare 1 piece of Chocolate bar
23. Provide 1 generous amount Black pepper
24. Require 1 tbsp for Korean chili pepper (medium grind)

Storebought Curry Roux with a Twist! Very Satisfying Chicken Curry steps:

1. Cut the chicken into bite sized pieces. Combine the chicken, Krazy Salt and curry powder in a plastic bag, and rub the chicken well over the bag with your hands. Leave to marinate for about 20 minutes.
2. Slice the onion thinly and put into a heatproof container, loosely covered with plastic wrap. Microwave at 600W for 5 minutes.
3. In the mean time, peel the potatoes and carrot and cut into large pieces.
4. Melt 2 tablespoons of butter in a frying pan. Add the microwaved onion and stir fry until caramelized, taking care not to let it burn. Once it's caramelized, transfer the onion to a pressure cooker.
5. Wipe the frying pan, add 1 tablespoon of olive oil, and brown the chicken on both sides. Transfer to the pressure cooker.
6. Add potatoes and carrot to the frying pan and stir fry lightly, just to coat in the remaining oil. Transfer to the pressure cooker. Leave the frying pan as is.
7. Pour in the entire tomato can into the pressure cooker with water, red wine, milk, bay leaf, and soup stock granules. Grate the garlic and add that, too.
8. Bring to a boil and skim any scum. Lock on the lid and bring the cooker up to pressure. Once it's reached pressure, turn the heat down very low and cook for 5 minutes. Turn off the heat, and leave the pressure cooker as is until the gauge drops.
9. Wipe the frying pan and add another 2 tablespoons of olive oil. Break up the curry roux and add to the pan. Stir until the curry roux has dissolved.
10. Add the dissolved curry roux to the de-pressurized pressure cooker. Mix well and then turn on the heat to low. Add all the "hidden flavors," mix, and it's done.
11. I forgot to include the canned tomatoes, so I edited the recipe to add it in.

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