10-Year Favorite! Super Simple Onion Curry
10-Year Favorite! Super Simple Onion Curry
Deep Flavor Curry Made Effortlessly with Caramelized Onions
I’m sharing a beloved recipe from ‘KkomaChuchu’ that I’ve been using for 10 years. This recipe is wonderfully simple to make but delivers a rich, deep flavor thanks to the generous amount of onions. It’s so delicious that I used to find it a hassle to search for the blog post every time I craved it, so I’m recording it here alongside my other go-to recipes. Using solid curry blocks is highly recommended as they create a more profound and satisfying taste compared to powder. Get ready to have your rice disappear with this irresistible curry!
Curry Main Ingredients- 2.5 medium onions
- 100g solid curry roux (or 10 heaped tablespoons of curry powder)
- Water (600ml for solid roux, 700ml for powder)
- 2 Tbsp butter
Cooking Instructions
Step 1
First, prepare 2.5 medium onions. The key to this recipe is drawing out the deep flavor of the onions, so slicing them as thinly as possible is crucial. Thinly sliced onions caramelize more easily, leading to a richer taste.
Step 2
Melt 2 tablespoons of butter in a pan over medium heat. The richness of the butter will further enhance the curry’s flavor profile.
Step 3
Once the butter is melted, add all the thinly sliced onions. Sauté them slowly over medium heat until they become translucent, then reduce the heat slightly. It’s important to cook them for a considerable amount of time until they turn a light golden brown color, resembling caramel. About 10-15 minutes of sautéing will maximize the onions’ sweetness and aroma.
Step 4
When the onions have turned a lovely brown color, add 2 tablespoons of ketchup and a pinch of black pepper. Sauté for about 1 more minute. Ketchup adds a subtle sweetness and umami, while pepper provides a clean finish to the curry’s flavor.
Step 5
This step is optional, but if you want to use up leftover ingredients from your fridge, now is the time to add them. You can include any leftover ham, corn, or other vegetables you have and sauté them together. Adding various ingredients will make your curry even more delicious and hearty.
Step 6
Pour in the prepared water to the sautéed onions and other ingredients. If you’re using solid curry roux, add 600ml of water; if using curry powder, add 700ml. Accurately measuring the water is important for achieving the right curry consistency.
Step 7
Once the water comes to a boil, add the prepared curry roux (solid or powder) and stir until it’s completely dissolved without any lumps. Bring it to a boil over high heat briefly, then reduce to medium heat and simmer until it thickens. Stir frequently to prevent sticking. Simmering for about 5-7 minutes will result in a delicious, perfectly thickened onion curry.
