We’ve already covered the history and forms of curry, now we’ll get you set up to make your own. The most important ingredient in curry is the roux. Making your own isn’t as difficult as you might guess, but for simplicity’s sake we’re going to recommend picking up a box of dried premade roux.
Maido, H Mart, and other area Asian groceries carry a number of brands – House, S&B, Vermont, Golden, Java, etc. There are debates on brand qualities that you may want to take into account, but the differences aren’t extreme. My host mom’s secret to awesome sauce was to mix cubes from a variety of brands.
Anyway, in addition to brand selections you will have to choose your spice level. All the brands offer Mild, Medium, and Hot levels, which are pretty self-explanatory. As someone who appreciates spicy food, even the Hot level isn’t all that impressive. If you enjoy a bit of kick, keep an eye out for an Extra Hot package from Golden or S&B or add your own choice of hot peppers to the ingredients list.
1 lb. meat (I prefer chicken)On to the shopping. Here’s what you’ll need:
1/2 yellow onion (diced)
1 box sauce mix
1 tbs cooking oil
Additional veggies – CHOICE
Once you’ve made the difficult decision on which brand to swear fealty to and picked up your supplies, you can get down to cooking.
- Start by cleaning, peeling, and chopping your meat and vegetables into bite sized pieces. I recommend slicing the onion thinly.
- Spread the oil around the bottom of the pot, add onions and meat, set to medium heat (now is also a good time to start your rice)
- Once the meat has browned, add six cups of water, potatoes and carrots
- Bring to a boil, then reduce heat, cover and simmer 15 minutes
- Optional add additional vegetables or apples to sweeten the curry. Be careful to keep in mind cooking times so as not to overcook softer veggies
- Remove the pot from heat, stir in curry roux until completely dissolved
- Return the pot to heat, simmer and stir constantly for 5 minutes – this is the key to getting a nice thick consistency
The curry is now ready to serve. It’s a simple recipe, but it yields a delicious curry. Feel free to add veggies or change combos to suit your tastes.