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Curry Roux {Masala Roux in Two Styles}

Chinese vs. Indian Style Curry Roux to Unlock the taste of Curry Chicken

by Shirley
Published: Updated:
Curry Roux Recipe Chinese or Indian Style

Curry Roux Homemade from-scratch Chinese or Indian Masala style is so insanely yummy, satisfying, and extremely healthy & nutritious. Often referred to as Curry Block {Jia Li Kuai 咖喱块} in China, you can make Masala Roux in advance and freeze them. Once you have this at hand, you can whip out an iconic Curry Chicken dish in no time.

Chinese Curry Chicken Recipe

What Ingredients do you need to make homemade from scratch Curry Roux?

The very first ingredient is homemade Garam Masala, sometimes referred to as “Curry Powder” {Jia Li Fen 咖喱粉}. My homemade 14-ingredient Garam Masala includes ground spices of coriander seeds, cumin, black pepper, ginger, turmeric, nutmeg, cinnamon, chili, black mustard, fennel, star anise, bay leaves, clove, and green cardamom.

homemade garam masala ingredients

For best results, I recommend getting the organic wholesome spices and then using a spice grinder to grind them into powder. This is especially true for those spices hard to find the organic ones in the powder form.

Nevertheless, some spices such as ginger, turmeric, and nutmeg, are already available in organic powder form.

Chinese Curry Roux Ingredients

When grouping the Homemade Scratch Masala Curry Roux into dry vs. wet ingredients. For dry ingredients, other than Garam Masala powder, you will need some extra turmeric for enhanced beautiful yellow color, and some organic all-purpose flour, as a thickening agent.

For wet ingredients, we need fresh herbs of minced ginger, garlic, yellow onion, and one determining factor ingredient that differs from the Chinese vs. Indian style. For Chinese Style Curry Roux, uses apple, while Indian Style uses red tomatoes. Apple lends a fruity, semi-sweet flavor which the Asian Fusion style Curry favors.

Indian Curry Roux Ingredients

I often use a compact food processor to mince fresh herbs. Very handy tool in my kitchen to process small quantities of food.

You use butter (unsalted organic preferred to combine the wet vs. dry ingredients together.

How to make scratch Curry Roux at home?

Step No.1 is to make homemade Garam Masala in advance for the best Curry Roux flavor

Blend the Garam Masala beforehand and store it in a small glass jar.

homemade garam masala recipe

Step No.2 is to Prepare Ingredients

Mince garlic and ginger using a compact food processor. For apples and yellow onions, you can either chop them into small pieces using a food processor or cut them into small pieces using a knife.

Cut the butter into small cubes too.

minced or chopped fresh herbs for making Curry Paste

Step No.3 is to Dry Roast the Dry Ingredients

Turn the heat to medium-high and heat a hard anodized frying pan for 2 minutes. Add the Garam Masala powder, turmeric, and all-purpose flour to the pan, use a silicon spatula and a mini whisk to mix, whisk, toss, and fold, for about 5 minutes, or till fragrant. Then remove them from the pan and set aside.

This step is essential for releasing the aroma of the spices. Do not skip this.

dry roast Garam Masala, Turmeric and all-purpose flour

Step No.4 is to Pan Fry Fresh Herbs

Add a pinch of olive oil to the same frying pan. Then add minced ginger, and garlic, as well as chopped yellow onion and apple for Chinese style or tomatoes for Indian original style. Toss and flip for about 3 minutes, or till fragrant and onion becomes soft and translucent.

pan fry fresh herbs in the hard anodized frying pan

Last but not least, combine dry vs. wet ingredients with the help of butter

Add the chopped butter to the pan and continue to toss and fold, until butter is melted. Following that, add the previously toasted dry ingredients of Garam Masala, turmeric, and all-purpose flour.

add previously toasted dry ingredients to the pan fried fresh herbs in the pan for making Curry Paste

Use the silicone spatula to continuously fold & press, until everything is nicely combined.

fold the curry dry ingredients to the wet ingredients to form a block

All done! You can package this into two portions, each portion is good for cooking three (3) pound of food. For instance, two pounds of chicken plus one pound of vegetables or other way around.

Curry Roux Recipe Chinese or Indian Style

Scratch Curry Roux {Chinese vs. Indian Style} Recipe

Yield: 4 cups of Curry Roux
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Homemade from Scratch Curry Roux Chinese and Indian Style is so insanely yummy, satisfying, and extremely healthy & nutritious. With this at hand, you can whip out an authentic Curry Chicken in no time.

Ingredients

  • Garam Masala, homemade preferred, 35 g
  • Turmeric, 2 tsp
  • One large or two medium yellow onion, about 350 g
  • Minced garlic, 30 g, about 2 tbsp
  • Minced ginger, 30 g, about 2 tbsp
  • Butter (organic unsalted) 8 tbsp
  • Extra Virgin Olive Oil, 1 tsp
  • All purpose flour, 80 g

For Chinese Style:

  • One large apple, or one and half medium apple, about 300 g, peeled, cored & minced

For Original Indian Style:

  • 2-3 tomatoes, about 300 g, chopped

Instructions

  • Blend the homemade Garam Masala in advance.
    homemade garam masala recipe
  • Gather & prepare all ingredients. Measure dry ingredients of Garam Masala, turmeric, and all-purpose flour using a kitchen scale, and measuring spoons, and add to a bowl.
    Chinese Curry Paste Ingredients
  • Prepare wet ingredients. Mince garlic & ginger using a compact food processor and slice the butter. For the apple, peel, and core the apple, then either cut into small pieces or cut into bite-size large pieces following pulsing & chopping into small pieces using the compact food processor. Repeat the similar process for yellow onion, peel the outer layer of the onion first. If you cook original Indian style, cut the tomatoes into small cubes.
    minced or chopped fresh herbs for making Curry Paste
  • Dry roast the dry ingredients. Turn the heat to medium-high and heat a hard anodized frying pan for 2 minutes. Add the Garam Masala powder, turmeric, and all-purpose flour to the pan, use a silicon spatula and a mini whisk to mix, whisk, toss, and blend, for about 5 minutes, or till fragrant. Then remove them from the pan and set aside.
    dry roast Garam Masala, Turmeric and all-purpose flour
  • Pan Fry Wet Ingredients. Add a pinch of extra virgin olive oil to the same frying pan and add minced ginger, and garlic, as well as chopped yellow onion and apple (or tomatoes). Toss and flip for about 3 minutes, or till fragrant and onion becomes soft and translucent.
    pan fry fresh herbs in the hard anodized frying pan
  • Add the sliced butter, and continue to fold and turn & mix until butter is melted, about 1 minute. Add the previously toasted dry ingredients of masala powder, turmeric, and flour to the pan.
    add previously toasted dry ingredients to the pan fried fresh herbs in the pan for making Curry Paste
  • Turn the heat to low, continue to fold, and blend the dry ingredients with the wet ingredients in the pan, all in turn into a block.
    fold the curry dry ingredients to the wet ingredients to form a block
  • All done! Divide it into 2 portions and package it separately and store it in the freezer. Each package is good to cook 3 pounds of food.

Notes

Nutrition Information
Yield 16 Serving Size 1/4 cup
Amount Per Serving Calories 94Total Fat 6.3gSaturated Fat 3.5gTrans Fat 0gUnsaturated Fat 2.8gCholesterol 15mgSodium 1.4mgCarbohydrates 8.6gFiber 1.1gSugar 0.3gProtein 1.3g

Nutrition calculation is provided by"NutritionValue.org" to the best of my knowledge. Nevertheless, I use lots of homemade, all natural, unprocessed, unrefined raw & wholesome ingredients which are not always readily available in the referenced source. Therefore the calculation may not always be accurate.

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