For the past couple months I've been trying to make my curry better. This is what I do currently;
Ingredients
• white onion
• carrots
• butter
• water
• chicken stock cube
• s&b curry powder
• ginger powder
• honey
• soy sauce
• grated garlic
Method
(Amounts used vary by how big of a batch I'm doing)
○ Finely dice onions and carrots
○ Rough chop carrots chunks
○ On medium heat fry the diced carrots and onions with a small amount of butter, salt them
○ When they start to leave brown on the pan I lower the heat and add water and stir with a rubber spatula
○ Keep on mixing and adding small amounts of water for an hour or so until the carrots and onion caramelise
○ Near the end of caramelising I add the carrots chunks to soften as the diced carrots and onions finish caramelising
○ add a few grated garlic cloves, ginger powder, flour, s&b powder, squirt of honey and splash of soy sauce
○ add a splash of chicken stock and gently mix/fry for about a minute
○ slowly add the rest of the chicken stock while mixing
○ bring to the boil then gently simmer for 20 minutes (more if a large batch) so the sauce thickens
I like how it tastes but I feel like I'm missing something and that it can be much better. What should I do differently?
by Altruistic_Lock_3918