SBE You'll Never See it Curry

 

 

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 Ingredients - Curry
1 Tbsp Neutral Flavored Oil
2 Chicken Thighs - cut into pieces
1 Red Onion - Diced
1 White Onion - Cut into Wedges
2 Carrots - Rolling Cut
2 Potatoes - Peeled and Cubed
1 thumb of Ginger - Grated
4 Cloves of Garlic - Minced
1 Fiji Apple - Peeled and Grated
1 Tbsp Honey
4 Cups Chicken Broth
Green Onion (For Garnish)

 

   Ingredients - Roux
 5 Tbsp Butter
4 Tbsp Flour
2 Tbsp "You'll Never See it Curry"

 

  Ingredients - Curry Seasoning
1 1/2 tsp Soy Sauce 
1 Tbsp Ketchup
1 Tbsp Sake
1 Tbsp Tonkatsu Sauce
1/2 Tsp Maggi

 

Recipe

Serves Prep Time  Total Time
6 20 Min. 1.25 hr.

 

Step 1

  • Add Oil to a large pot and add: Bay Leaf, Curry Leaf and Chili from the small pack that comes with "You'll Never See it Curry".  Sauté until fragrant.  About 1-2 minutes.

Step 2

  • Add White Onion and sauté until the onion is clear. 

Step 3

  • Lightly salt and pepper the chicken pieces and add: Chicken, Diced Red Onion, Garlic and Ginger.  Cook until chicken is no longer pink. 

Step 4

  • Add Carrots to the pot and cook for another 2-3 minutes.  

Step 5

  • Add the chicken broth and bring to a boil.  Once the Soup is boiling reduce heat to a simmer and skim the scrum from top of the broth.

Step 6

  • Add grated apple and honey and simmer for 20 minutes uncovered.

Step 7

  • After 20 minutes add the potatoes and simmer another 15 minutes. 

Step 8

  • While the soup is simmering, in a sauce pan add 5 Tbsp of Butter and 4 Tbsp of flour.  Create a chocolate roux.  When the roux has become chocolatey in color add 2 Tbsp of "You'll Never See it Curry" mixture.  Blend until smooth.

Step 9

  • Slowly add the Roux mixture to the soup and blend until the curry has become thicker.

Step 10

  • Add Curry Seasoning to the soup and simmer for 5 minutes.

Step 11

  • Plate and Enjoy.