The Mr. Shipley Experience

I'm not entirely sure how to properly attribute this delicious curry properly for all of it's cultural influences, but I know at the very least we must give praise to India and Japan. Here's how I go about it:   Curry Ingredients:  2 tablespoons canola oil (or other neutral oil)  1 medium onion, diced  3 cloves garlic, minced  2 tsp fresh grated ginger (I use paste)  2 carrots, diced  2 small potatoes, diced  2 cups frozen green peas  3 cups vegetable stock (i like better than boullion)  2 tablespoons soy sauce  2 tablespoons honey  1 tablespoon Worcestershire sauce  1 crispy chicken breast/patty (veggie substitute, maybe some shrimps, whatever you like for protein)  Roux:  3 tablespoons flour  4 tablespoons butter (or canola oil if you're cooking vegan)  garam masala (see below)  2 tablespoons yellow curry powder Garam Masala:  I can't find any garam masala premixed blends in my local grocer...

For Thanksgiving we only had 4 people. so instead of cooking the whole bird I separated it and put a bunch in the freezer.  Now that it's extra cold up here in New England, it's a great time to take some of those parts and make a turkey dish with rice and gravy.  I'm going to stream this on Twitch  and then I'll push to YouTube and make a link back on this blog.  I may also change the recipe as a I go, and if I do I'll update it here. Equipment: Big ol pot for the turkey (I'm using my 7 quart dutch oven) 2 quart pot for rice Tongs Strainer (for pulling out the bones) Spoon or ladle Cutting board (for vegetables) Chef/chopping knife Ingredients Cooking oil of choice (Canola?) 1tablespoon butter Water Onion Celery Carrots  (I ran out) Garlic Peas (frozen, fresh, or canned - some other veggie, I like peas) Corn (see above) Mushrooms  (I prefer a crimini/baby bella for flavor, I just happened to have some left over) Brown rice (or white, whatever you have, I te...