Creamy Chicken Curry Recipe cooking with cream stew roux
Creamy Chicken Curry was cooked in Japanese style with Creamy Chicken Curry.
After eating Matsuya’s Cream curry with lobster sauce, I also liked spicy curry and was interested in the taste of creamy curry.
What is efficient for making curry with a creamy taste easily? The answer I thought was to put his roux in the cream stew.
＞Review article of Matsuya’s Cream curry with lobster sauce
Curry roux (1/2)
Cream stew roux (1/2)
onion (1 piece)
chicken (appropriate amount)
Potatoes (1)
carrot (1 piece)
Water (750 ml)
Salad oil (appropriate amount)
Creamy Chicken Curry Recipe
Cut onions, potatoes, carrots, and chicken to the desired size, add oil to the pan, and fry for about 10 minutes.
After frying the ingredients, add water, open the lid a little, and simmer for about 20 minutes.
＊Set the heat to medium to low.
S & B Golden Curry Roux and S & B Cream Stew Roux
The curry roux and cream stew roux used this time are S & B golden curry roux and S & B cream stew roux.S & B curry roux often appears on this site, but this time I also use Karakuchi (spicy) golden curry, spicy I’m curious about how creamy the cream stew roux will be.
Twenty minutes after boiling, turn off the heat and let the cream stew roux melt.
Once the cream stew roux has been melted, the next step is to melt the curry roux.
When the curry roux is completely melted, ignite the heat over low heat and simmer until it thickens. Make sure that the curry does not burn in the pan and stir occasionally.
Creamy Chicken Curry completed
Creamy Chicken Curry with cream stew roux is completed.
I thought that the finished image would be a dark curry with a white color that is closer to cream stew, but it was finished as a curry with a general curry color.
Creamy Chicken Curry Rice
I ate the finished Creamy Chicken Curry over rice as “Creamy Chicken Curry Rice”.
As for the impression of the taste, the S & B Golden Curry Roux, which is one of the hottest curry roux in Japan, has become so creamy that it doesn’t feel spicy at all.
It may not be recommended for those who like really spicy curry. It will be a pretty creamy curry. The impression is that the spiciness is 0%.
I introduced those who like creamy curry. If you add milk to the cooking method, you may be able to make a creamier curry. I think it will be an endless curry for cream stew.
I think that the curry I made this time was an interesting curry, and I would like to continue making various curries on this site.
GARA GARA PON！
Writer/garapei
