I'm always trying to find a way to get away from using the pre-made curry roux because most of them have stuff like lard and lots of salt, stuff we really shouldn't be eating, even if it tastes fabulous and it is convenient to use.
Anyway...this book called "Hajimete no spice curry" (literally first spice curry) by Mizuno Jinsuke, is pretty good.
Most of his recipes in this book use 3 basic steps (cut, saute, simmer) and 3 spices (turmeric, cayenne & coriander).
I tried his basic chicken curry adapting things here and there.
Spice chicken curry, adapted from "Hajimete no spice curry" : 4 servings
2 teaspoons garlic, grated
2 teaspoons ginger, grated
50 milimeters water
1/2 teaspoon salt
grinds of pepper
200 grams chicken breast, boneless, skinless, bite sized
200 grams chicken thigh, boneless skinless, bite sized
2 tablespoons olive oil
1 onion (200 grams) minced
200 grams canned diced tomato
3 spices: 1 teaspoon turmeric
1 teaspoon cayenne
1 tablespoon coriander
400 mililiters hot water
To the grated garlic & ginger add the 50 mililiters of water, stir well, and set aside (this is so that you won't have clumps of ginger and garlic in your sauce).
Massage 1/2 teaspoon salt and some pepper to chicken and set aside.
In a pan, heat on medium and add the oil
Add the diced onion and toss to coat with the oil
Turn the heat to high and for the next 4-5 minutes don't touch the onion and let them brown
Then for the next 3-4 minutes mix with a wooden spoon, making sure the sides don't burn.
When it starts turning dark brown, turn heat to medium and mix more often with wooden spoon
Add the ginger, garlic mixture to the onion, mix well.
After 20-30 seconds, there should be steam rising, cook for 1-2 minutes to let some liquid evaporate.
Add the diced tomato, turn the heat slightly up.
Cook for 3-4 minutes.
Add the spices (turmeric, cayenne, coriander) in that order and mix in well before adding the next.
It should look quite thick at this point.
Turn the heat to high and add the hot water slowly to the mixture, bring to a slight boil.
Add chicken and bring back to a slight boil.
Turn heat to a simmer and let bubble for 30 minutes.
If after 30 minutes the curry is still watery, let simmer a little longer.
The consistency should be a thick stew.
NOTES: Even though this was technically "3-steps", it did take some time to make. But, I liked the fact that I could control the salt and oil. I liked the heat from this and the taste was like some Indian curries we've had. I served this with corn, some carrots, green beans, red bell pepper and rice.
Satoshi liked the heat from this also and also mentioned that this curry wasn't as salty as some he's had.
I can't wait to try some of the other recipes in his book.