How to use Curry Roux

Heat some oil (I will use a combination of sunflower and sesame) in a large pot over medium heat. Add diced chicken (or other meat) if you’re using it and large diced vegetables. (Yellow onion, carrots and potatoes are common... sweet potatoes, winter squash or other root vegetables work well too.) Add a couple of sliced garlic cloves. Saute, stirring occasionally until chicken is no longer pink or oil is fragrant from garlic. Add 4 cups of stock (chicken or vegetable) or water, bring to a boil, reduce heat and simmer until meat and vegetables are just nearly cooked. Ladle some hot broth into a bowl and add a scoop of the roux (maybe 1 Tbs per cup of broth.) Whisk vigorously to dissolve the roux into the broth and eliminate lumps. Add the concentrated curry broth back into the pot. Continue to do this to control the richness and thickness of your curry and get it just to your liking. Let the curry simmer and thicken for about 10 minutes. (People season their curry with all sorts of things including fresh grated ginger, ketchup, honey, grated apple, and worcester sauce… But I would give Mel’s curry a taste as is.) Serve over hot rice.