When (and how) do I add a pre-packaged japanese curry to a slow-cooker?

Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker.

Is the most optimal means to melt the roux with a little hot water in a seperate saucepan and add it on top of the other ingredients, or is it better to simply break the block up and add it at the end?

Best Answer

Just break it up and add it after the vegetables and any meats are completely cooked. Do keep the curry on the heat, stirring constantly, until the blocks have become thoroughly incorporated but don't let it stay on the heat unattended after you add the curry blocks as the mixture thickens considerably and may burn (guess how I figured that out).

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How much water do you put in Japanese curry?

1 tablespoon Vegetable Oil. 850 ml (3 1/2 cups) Water (750 ml (3 cups) if cooking in a covered pot)

How do you make Japanese curry less watery?

Mix cornstarch or potato starch (katakuriko) in cold water. Once reasonably dissolved, add it to the curry pot. This type of thickener can create a slightly odd texture in a Japanese curry, as the browned roux creates a more velvety texture, but that doesn't mean I haven't done it before in a pinch.

How do I thicken curry sauce in a slow cooker?

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any \u2014 added towards the end of cooking \u2014 will thicken sauces especially well.

How long does it take for Japanese curry to thicken?

Add a small amount of the Japanese curry paste to the sauce and stir until it's dissolved (around a teaspoon per cup of sauce). Wait 2-3 minutes to see how the sauce thickens up, and then add more if needed.

5 MINUTE SLOW COOKER CURRY | EASY CHICKEN CURRY | KERRY WHELPDALE

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