Recipe of Ultimate 'Golden Curry' Replica

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We hope you got insight from reading it, now lets go back to 'golden curry' replica recipe. You can have 'golden curry' replica using 21 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make 'Golden Curry' Replica:

1. Get of Roux.
2. Provide 2 1/2 tsp of yellow curry powder (adjust as desired).
3. Provide 1 medium of yellow onion, minced.
4. Use 3 tbsp of flour PLUS.
5. Use 1/2 tsp of flour.
6. Provide 5 2/3 cup of stock; beef, chicken, veggie as desired..
7. Take 1/4 cup of reduced apple juice - begin with 1/2 cup.
8. You need 2 1/2 tsp of grated fresh ginger; substitute if desired, but it's better fresh.
9. Take 2 1/2 tsp of fresh chopped garlic.
10. Use 1 1/4 tsp of garam masala.
11. Use 2 1/2 tsp of canola oil or clarified butter, or combinaton if desired.
12. Take of Curry.
13. Provide 1 lb of stew meat (chicken, beef) OR.
14. You need 2 lb of tempeh for vegetarian preparation.
15. Use 1 small of splash of apple juice.
16. Prepare 3 lb of assorted vegetables for stewing - recommended:.
17. Provide 1 lb of potato, diced.
18. Get 1 1/2 lb of carrots, cut into thin quartered chips..
19. Get 1/2 lb of onion, diced.
20. Take 1 large of green pepper, diced.
21. Provide 1 of *Additional Vegetables: green beans, quartered mushrooms, white portions of bok choy).

Instructions to make 'Golden Curry' Replica:

1. Directions for Roux:.
2. Heat stock and juice in pot..
3. Saute onion in oil or butter slowly until browned. Add garlic and ginger..
4. Blend in flour and curry powder to form roux; slowly stir in stock/juice mixture until thickened..
5. Add garam masala and adjust seasoning as desired, adding cayenne if spicier roux is wanted. Continue to cook over low heat, stirring occasionally..
6. Directions for Curry:.
7. Prepare and cut all vegetables, meat and/or tempeh into bite size pieces..
8. Cook meat/tempeh in lightly oiled saute pan over high heat until seared on all sides. Remove and add to roux..
9. Add a splash of apple juice to saute pan while hot to deglaze, then add a few tablespoons of roux to the saute pan, then add back to roux pot..
10. Add vegetables to roux in order of cooking time - onions, potatoes, carrots, green pepper, turnips, beans, mushrooms, etc - ending with bok choy. Add or omit where necessary..
11. Reduce heat and simmer curry until meat is cooked or until ready to serve..

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