Giorgio’s curry became something of a local legend in Colony 9, not just for its comforting flavor, but for the pride he took in using regional ingredients from the Bionis’ foot. Known for its rich aroma and satisfying warmth, the dish combined hearty cuts of local meat, sweet-tart dance apples, and a modest handful of vegetables, all stewed together in a spiced sauce of Giorgio’s own creation. Reyn, of course, was one of its loudest fans, famously requesting second and third helpings. Simple, filling, and full of character, it was exactly the sort of meal that kept people going between long shifts and tougher days.
There isn’t a whole lot to go on to bring Giorgrio’s curry to life, so it came down to blending the known ingredients with a bit of creative license. As with most curries in games, one imagines a thick, Japanese-style curry stew. We will use boneless chicken thighs, carrots, and potatoes for this curry and simmer them in a bold sauce enriched with plenty of grated apple and gently sweet and spicy aromatics. The curry base is built from toasted flour and butter, spiced with curry powder, garam masala, cinnamon, clove, and just enough cayenne to wake things up—something Reyn would no doubt approve of. It’s hearty, nostalgic, and comforting. A proper homage to one of Colony 9’s quiet culinary heroes.
Ingredients
Curry Roux
2 tbsp butter
2 ½ tbsp all purpose flour
1 tbsp curry powder
½ tsp paprika
½ tsp ground cinnamon
½ tsp ground clove
½ tsp garam masala
¼ tsp cayenne pepper
¼ tsp nutmeg
2 tbsp butter
2 ½ tbsp all purpose flour
1 tbsp curry powder
½ tsp paprika
½ tsp ground cinnamon
½ tsp ground clove
½ tsp garam masala
¼ tsp cayenne pepper
¼ tsp nutmeg
Curry Stew
2-3 cups Japanese rice
3 boneless chicken thighs
1 small onion, chopped
2 cloves of garlic, minced
1 tsp salt, plus additional
½ tsp black pepper, plus additional
1 bay leaf
1 medium Fuji apple, grated, divided
2 carrot, peeled and chopped
1 potato, peeled and chopped
3 cups chicken broth
1 tbsp soy sauce
2-3 cups Japanese rice
3 boneless chicken thighs
1 small onion, chopped
2 cloves of garlic, minced
1 tsp salt, plus additional
½ tsp black pepper, plus additional
1 bay leaf
1 medium Fuji apple, grated, divided
2 carrot, peeled and chopped
1 potato, peeled and chopped
3 cups chicken broth
1 tbsp soy sauce
2-3 tbsp fresh parsley, chopped
Olive oil
Olive oil
Prepare the Japanese white rice according to the directions on the package.
To make the roux, first mix the curry powder, paprika, cinnamon, clove, garam masala, cayenne pepper, and nutmeg together in a small bowl. Ensure the spices are well blended.
Melt the butter in a pan over low heat. When the butter has melted, add the flour and stir to combine and create a loose paste. Continue to cook the flour mixture, stirring regularly to prevent burning. Cook for roughly 5-8 minutes (or as long as needed) until the mixture turns a light brown. At this time add the Goron spice and stir to combine. Cook for 30 seconds and then remove the roux from the pan to a bowl.
Salt and pepper the chicken thighs, then in a large pot over medium heat, add oil, and then sear the thighs on each side for 5 minutes each. Remove from the pot to a cutting board and dice the chicken thighs into roughly ¾ to 1 inch cubes.
Turn the heat down to low. Add more oil to the pot if needed and add the onion. Sauté for 3-5 minutes until soft and translucent. Add the garlic, and sauté for one minute, until fragrant.
Add the chicken back into the pot and cook for 1-2 minutes to ensure chicken is cooked through. Add the carrots. potatoes, ½ of the grated apple, 1 tsp of salt, and ½ tsp of black pepper. and toss all of the ingredients together well. Cook for 2-3 minutes.
Add the chicken broth and scrape any brown bits from the bottom of the pot. Add in the bay leaf, turn the heat to medium-high and bring to boil. Once boiling add the grated apple and honey and turn to medium-low and allow to simmer for 20 minutes.
After 20 minutes add your curry roux to a small bowl and whisk it with a ladle of the warm broth from the pot. Whisk until smooth (add another ladle of warm broth if needed).
Remove the pot from the heat and stir the roux mixture into the curry. Stir until it is completely blended. Add the soy sauce and remaining ½ of grated apple. Return the pot to the heat.
Allow to simmer for 5-8 minutes more until the curry has thickened. If it is getting too thick, add a little more broth or water to thin. Salt to taste, if needed
When the curry has thickened and it is finished, remove from it heat and serve. To serve the curry, place a. Mound of white rice on one side off the plate. You can use a rice bowl to portion it. Then ladle the curry into the other side of the plate, allowing a little to pour over one side of the rice mound. Garnish with some of the chopped parsley. Enjoy!