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How I start my curry every time 
Second and third things: crack an Orion and open the windows
So melt the butter on super low. Aromatics go in and hang out on low while you prep your ingredients. Destroy them on low.
Fish the aromatics out, put in half cup bread flour and cook on low forever. 25 mins or so. We are making a roux
Gonna start lookin roux-y. Keep stirring on low.
Halfway there. Keep it low or you’ll ruin it.
Meanwhile (keep stirring) this is the only veg I put in this recipe. You can start breaking this down. Doesn’t matter how it looks because we’re gonna pulverize it lol.
Ok roux almost done. Hang in there
Mmmkay. Finishing off the roux is the spice. I do a tablespoon of s&b and 1.5 more of Jiyuken. Also a tsp of garam masala
Add the spices. Turn up the heat a bit and cook em. It’ll thicken up. Do that and set the roux aside
Lol you might wanna start your rice. I can’t tell you how many times I’ve forgot
Put the finished roux in a small saucepan. You’ll see why later. Isn’t it beautiful?
Remember these guys? They all get cooked down, in order of cook time needed. So give the onions 15 mins or more on med, then garlic, then carrot. You don’t need to do too much more for the tomatoes. Season as you go
Step 20-something: tell corgi to get out of the kitchen
I add the garlic when the onions look like this. Med low, keep stirring
This smells amazing. I add the carrots at this point.
When the carrots soften a bit add half can diced tomatoes and cook the mix a few minutes
Ok here’s where it gets crazy. Take the delicious smelling mixture and put it in a blender. Add about 300ml of stock or any kind and go nuts. Stay for the ADORABLE CoCo Ichi cameo
Put this glorious orange mixture and about 500ml more stock or water in as well. Add two bay leaves, cover and simmer for 20.
Lookin like this
Ok secret sauce time. About a tablespoon of each. Mix well in a separate bowl. Double up on curry powder if you’re a boss.
If your Japanese is bad like mine this is katsu sauce, Worcester sauce, honey, soy, and a demiglace.
About this point if you’re gonna add anything cook it separately now. And if you’re gonna add potatoes or carrots prep them now. We doin chimken
Ok so remember the roux from 100 years ago? Well, fish out the bay leaves and add two ladles of our mixture to the cooled roux and loosen it up.
So here’s where it gets fun. Add your roux mix that has been loosened and our secret sauce to the pot and get it simmering. If you’re doing potatoes or cooked meat or whatever put that in now too
Getting closer. I spent 10 years perfecting this. It’ll make you hate the roux bricks. Sorry
Alright it’s getting pretty close to done. You wanna let it simmer at least 30 minutes. If you’re strong and let it cool and refrigerate overnight you will be greatly rewarded. Today it’ll be bright and sweet. Tomorrow darker and richer
Ok here’s the final thing! Top with cheese if you’re from the @kobunheat school. I love fukujinzuke on mine. Lemme know if you have any questions. Thanks for following along. And I’m not kidding — as good as it is tonight it’ll be amazing tomorrow.
I will make a video like I promised. Too busy. But so many friends have waited long enough. Feel feee to share and lemme see yours when you make it. It takes a long ass time as you saw — about 3.5 hours usually
