Curry Powder:
[For 8 Servings]
>Ingredients:
4 Bay Leaves
4 TBSp Turmeric
4 TBSp Coriander
4 TBSp Cumin
2 TSp Allspice
2 TSp Fennel
2 TSp Nutmeg
2 TSp Garlic Powder
2 TSp Cayenne Pepper
2 TSp Ginger Powder
2 TSp Black Pepper
2 TSp White Pepper
4 TSp Cardamom
4 TSp Cinnamon
4 TSp Paprika
4 TSp Cloves
8 TSp Fenugreek seeds
> Method:
1. If whole spices, dry heat them on low for a minute or two, stirring frequently until you can smell them.
2. Grind them while warm.
3. Mix them up in a bowl bigger than you're probably thinking you'll need.
4. Put in a heatproof box and let cool.
5. Put in a well-sealed box and store in cool, dark, or just freeze it for up to two months.

Curry Roux:
[For 8 Servings]
>Ingredients:
100g All-Purpose White Flour
75g Neutral Oil (Vegetable, Rapseed, Sunflower etc.)
All of Curry Powder Above
6g garam masala
2g cayenne pepper
> Method:
1. Set your hob ring to a medium heat.
2. Heat your oil.
3. Whisk in the flour in like two batches or so.
4. Keep whisking, and turn the hob to a low heat.
5. Whisk for around 20-25 minutes or until it starts to look something around this hex colour: #A56929
6. Add the powder, keeping it on the heat for about 30 seconds.
7. Remove from heat, transfer to a grease-papered heat-proofed box and let it cool.
8. Once cooled, put it in the fridge to harden up.
9. The next day probably, pop it out, cut it into 8 "cubes".
10. Stick in a box, fridge for 1 month, freezer for 4 months.

Curry:
[For 2 Servings]
>Ingredients:
2 cubes of the above roux
2 small onions
2 carrots
3 fists of frozen vegetables
honey/maple syrup/grated apple/bananna(no brown spots or it'll taste too bananaie) - about a teaspoon/10g or so, just for a dash of sweetness.
tomato ketchup/puree/paste - about a teaspoon, maybe heaped.
tonkatsu/worchestershire/hendersons relish - a couple of dashes.
figure out the portions of these yourself:
a few potatoes, you want waxy ones so they don't break up in the fluid.
whatever meat you want.
> Method:
1. Cut 3/4 of the onions thin, so they saute fast, the other 1/4 chunky for texture.
2. Cut potatoes and carrots chunky, for texture.
3. Marinate chicken with a bit of salt water for 30 minutes. I usually do chicken or mince, I wouldn't do this with mince or beef, probably not pork either, but I'm not sure about turkey or anything else.
4. Saute thin onions until translucent and caramelised.
5. Pan-fry meat, maillard reaction etc. until browned.
6. Put the marinade liquid in with carrots and potatoes, if you've not got waxy potatoes, I'd add them later on, maybe par-boil them separately a bit.
7. You can add stock of some sort to complement your meat choice, or just water, or half-half it. I'd add enough to just cover the amount of stuff in your pan.
8. Boil, once boiling lower the temperature to a simmer (no bubbles/just barely bubbles every so often). Simmer for 15 minutes.
9. Add in the hendersons relish/tonkatsu etc., and the tomato ketchup/paste etc., and the bit of sweetness.
10. non-waxy potatoes probably go in now too.
11. Put in the roux from above, and stir it in until it's gone.
12. Any frozen veg goes in here too, turn heat up.
13. Once it's boiling again, serve it.



I used:
https://www.justonecookbook.com/how-to-make-curry-roux/
https://www.justonecookbook.com/japanese-curry-powder/
and tweaked it a bit.