/ck/ - Food & Cooking

>>13620724
>cut up two pounds of boned and skinned chicken thighs into bite-sized pieces
>sear in 6-8 quart stockpot on medium-high heat with salt and pepper
>remove and set aside in bowl
>add 1 large chopped onion into the pot
>small pinch of salt
>if the moisture from the onions isn't quite enough to deglaze, dash in a bit of sake to help lift the brown bits
>sweat down the onions until they're translucent and caramelized
>add a few minced garlic cloves
>fry enough minute
>add back chicken plus pound of skinned and chopped yukon gold potatoes and pound of skinned and chopped carrots
>add 6 cups of chicken stock
>bring to boil
>reduce to simmer and cover, cook for 15 minutes or until the potatoes and carrots are nice and tender
>turn off the heat, add a full box of Golden Curry roux cubes
>stir until the roux is fully dissolved and incorporated
>dash of Bulldog worcestershire
>dash of ketchup
>taste, adjust salt and pepper as needed
>serve with short-grain steamed rice and fukujinzuke

Very few if any people in Japan actually make the curry roux from scratch. With the premade boxed shit, it's basically impossible to fuck it up; just boil the ingredients and add the roux. If you're gonna do a beef curry with a tough cut like chuck, I recommend simmering the beef by itself for a bit longer before adding your veggies.