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Cut the onion into slices.
Heat a pan on medium with 1 tbsp olive oil.
Add the onions and cook for 10 minutes, stirring occasionally so that they don't burn.
After 10 minutes, sprinkle with salt and mix.
Lower the heat and cook for another 30 minutes, stir every few minutes prevent burning. (If the onions stick to the pan, add a bit of water to help unstick them.)
While they're cooking, prepare the rest of the ingredients.
First, cut your meat into bite size pieces.
Peel the potato and carrot, cut them into large pieces. Try not to cut them too small otherwise they will fall apart during the cooking process.
Heat a large pot on medium and add 1 tbsp butter and 2 cloves of crushed garlic.
Once the butter is melted and the garlic is fragrant, add the meat to the pan and sprinkle with a pinch of salt. Brown the outsides to seal in the juices.
Add all of the carrot and potato to the pot. Cook together for a few minutes.
Add the caramelized onion to the pot and stir.
Next, pour in 700 - 900ml of water (depending on your roux) and bring it to the boil. (If you want to add red wine, swap 10% of the water for the wine. Example: 850ml water becomes 765ml and 85ml of wine. You can also add tomato puree etc here if desired.)
Once it's boiling, turn the heat down to medium-low and simmer for 20 mins with the lid slightly ajar.
While you're waiting, check back from time to time and use a spoon to skim the foamy residue from the top of the simmering liquid. (If you want to add soy sauce, add it now)
After 20 mins, turn the heat down to low and add your Japanese curry roux.
Mix in the roux and then simmer without the lid for 5-10 minutes. (Stir from time to time to make sure it doesn't get stuck to the bottom of the pan)
If it gets too thick, add more water (50ml-100ml at a time). If it's too thin, cook for longer.
Optional: If you want to add chocolate or coffee powder you can add them now.
Once you reach your desired consistency, serve with white rice and enjoy!