Storebought curry roux of your choice (We use Java Curry, Hot, and S&B Golden Curry, Hot)
1/2 box worth in total (100 g)
The "hidden flavors":
Japanese Worcestershire-style sauce
Butter (for a "hidden" flavor)
a generous amount (1 to 1 1/2 tablespoons)
Korean chili pepper (medium grind)
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.
Slice the onion thinly and put into a heatproof container, loosely covered with plastic wrap. Microwave at 600W for 5 minutes.
In the mean time, peel the potatoes and carrot and cut into large pieces.
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.
Wipe the frying pan, add 1 tablespoon of olive oil, and brown the chicken on both sides. Transfer to the pressure cooker.
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.
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.
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.
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.
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.
I forgot to include the canned tomatoes, so I edited the recipe to add it in.
Story Behind this Recipe
This is our recipe for chicken curry, which was developed after a series of trial and error to satisfy my curry-loving boyfriend. It answers his request, "I like authentic Indian curry that doesn't use curry roux and goes well with naan bread, but I want to eat Japanese style curry that goes well with fukujin-zuke relish too!"
By pre-seasoning the chicken, you can prevent the flavors from dissipating. Be sure to caramelize the onion. I recommend grating the garlic. The curry is tastier if you stir fry the roux before adding it! And the hidden flavors. Add lots of black pepper to lock-in the flavors, and red chili pepper for a spicy aftertaste.