Start by making the roux. Melt
butter
over medium heat in a large, high-sided frying pan and the add
flour
. Stir continuously until the roux turns a light beige. Then stir in
curry powder
,
garam masala
and
paprika
. As you stir, the roux will take on a milk chocolate brown colour from all the spices. Now stir in the
soy sauce
,
mirin
and
apple paste
. Be sure to stir quickly so that you are left with a dark, wet paste. Stir in about 3 tablespoon of stock to thin it a bit. You want the roux to be a bit runny and well combined so add more stock if needed but not too much! Once you have a nice runny roux that literally oozes off your spoon, transfer it to a bowl and set aside. It will solidify like jelly as it cools. Wipe your pan clean and place over a medium heat. Add oil to the pan and then the
onions, sliced
. Stir well to combine and allow to fry for about 4 minutes until the onion is soft, translucent but not at all browned. Add the
potato
and fry over medium heat for about 5 minutes and then add the
chopped carrots
. Continue cooking until the potato is about half cooked through. This will take about 10 more minutes. Now add chicken or tofu if you plan on adding these and stir it into the onion mixture. Cook until the chicken is turning white on the exterior. Return the roux to the pan. Again, stir well to combine and our in about 250ml chicken stock. Stir it all up. As you do, the stock will thicken quickly because of the roux. Slowly add more
stock
when the sauce thickens. It is essential that you don’t just pour all the stock in at once as it may not all be needed! Add it in small amounts until the sauce is thick and creamy. Continue simmering and adding chicken stock in small amounts until the potatoes, carrots and chicken are cooked through and you have a delicious thick curry sauce. Season with more salt or soy sauce if needed and serve with white rice.
butter: 2 tbsp,
flour: 2 tbsp,
curry powder: 1 generous tbsp,
garam masala: 1 tsp,
paprika: 1 tsp,
soy sauce: 2 tbsp,
mirin: 1 tbsp,
apple paste: 1 apple grated,
onions, sliced: 4,
potato: 2,
chopped carrots: 2,
stock: 1 l