Since you would be adding more curry roux latter on [ i assume this to be your intent?] and you said S&B is your favorite, why don't you start with a lower amount, say 1.5 teaspoon, to 2 teaspoon max? 1 lb is not much, for chicken broiler carcasses, which are just 42 day old chicken after all. So do one batch as a trial run with the low quantity, and see how the finished base feels to your palate. Then you can get a handle on raising the bar up or down. Some flavor might fade with freezing, but SB is good stuff. People have different tolerances for the taste of curry powder, as you will agree!!
I wonder what happens to pig ears, pig trotters, fresh hocks, neck bones, ox tail: these are prime curry material, especially if you have a slow cooker [crockpot type] or pressure cooker.Pork tongue, hearts, kidneys: i wonder where they all go in Japan? Surely something MUST be a bargain somewhere in expensive Japan? Wealthy or "smart" people are not eating such things; so who is? Pop them in when you are making your broth. I am sure a Filipina will enjoy these treasures, and they will make a super grand curry.
Pressure cook them with a few onions and peppercorns first in water , because that appliance destroys spice flavors like crazy. Then saute with a little more onions, garlic if you care for it, and curry powder, adding the drained meats, fry a bit, then the broth. Fry [pan] your potatoes lightly before adding them and taste the difference THAT makes. Reserve extra base for your cutlet curry.
When you are using more robust meats like heart and kidneys, including beef kidneys, all of which mellow with longer cooking in the company of other meat and bone, you might up the curry power dosage a tiny bit, but still err on the side of less rather than too much. This is merely your preliminary base, a flavored broth enriched in meaty jellies.
Edited by v. gautam, 11 November 2008 - 05:22 PM.