This is one of my favorite recipes! I love aroma in my kitchen when I make this! You first make the basic curry roux. Then you add veggies and meat, tailored to your liking.
2 tablespoons butter
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 apple, peeled and shredded
1 tablespoon curry powder
2 tablespoons featherlight flour
1/2 teaspoon garam masala
2 cups chicken, cooked bite sized pieces
1 1/2 cups carrots, sliced
2 cups potatoes, 1/2 inch cubes
8 ounces mushrooms, sliced
1/2 teaspoon salt
Heat bouillon in water to make broth, and set aside. Saute onions and butter in a pan, until onions start to turn brown. Add garlic, ginger, and apple in the pan and saute 2 or 3 minutes. Add flour and curry powder and saute over low heat until flour is heated through. Gradually add the broth to the onions, stirring constantly. Simmer for a few minutes until thickened, then add the garam masala. Add vegetables and meat. On medium heat simmer until vegetables are tender. Serve over rice.
Note: I keep my ginger in the freezer. When I need it, I pull it out and peel and grate what I need.
I like McCormick's Curry Powder the best.