/vt/ - Virtual Youtubers

>>48048253
>slice 2ish onions thin enough that they'll mostly dissolve
>mince garlic + ginger
>cut a couple carrots and a pound or so of potatoes into similarly sized pieces, peeling optional, really any good stew-friendly veggie is good but potato+carrot is the classic combo
>cut meat into similarly sized pieces, chicken thighs, stewing beef, even salmon will work
>oil in pot
>saute meat for a while, don't worry about fully cooking it yet
>throw onion+garlic+ginger in
>saute until onions shrink a bit and garlic+ginger are fragrant
>throw in carrot+potato
>mix around a bit
>pour water or stock corresponding to the kind of meat you're using to cover everything
>bring to a simmer and let cook stirring occasionally for at least 20 mins or so
>its good when potatoes are fork-tender but you can go longer too it doesn't really matter
>add curry roux, onions sauce, honey, salt/pepper, and any other seasonings/condiments you want, ketchup is common because japanese people are insane, i use a bit of cayenne because the roux blocks are never spicy enough for my tastes, and a bit of chicken bouillon powder because that stuff is magic
>mix until curry roux is completely dissolved
>serve over rice or noodles