Curry Made with Curry Powder
Ingredients (5 servings)
| Chicken thigh |
300g |
| Onion (minced) |
100g |
| Onions (cut into wedges) |
200g |
| Potato |
200g |
| Carrot |
100g |
| Vegetable oil |
2 and 1/2 Tbsp |
| Water |
700ml |
| Consomme soup base (cube) |
1 |
| Salt |
1 tsp |
| Sugar |
1 Tbsp |
|
【Curry sauce】
Vegetable oil |
2 and 1/2 Tbsp |
|
Cake flour |
4 Tbsp |
|
S&B Oriental Curry Powder |
2 Tbsp |
Directions
- Heat the vegetable oil in a pot and stir-fry the minced onions until golden (20 minutes on low heat).
- Add the chicken and stir-fry until it turns color. Add the onion wedges and roughly cut carrot and potatoes. Stir-fry on medium heat for 10 minutes.
- Add the water and consomme. When the mixture comes to a boil, skim the foam from the surface and simmer with the lid slightly open (20 minutes on low to medium heat).
- Prepare the curry sauce while simmering 【3】. Put the vegetable oil and flour into a frying pan and stir-fry without burning until slightly brown (10 minutes on low heat).
- Turn off the heat and cool the frying pan on a damp cloth. Add the curry powder and blend well to make the curry sauce.
- Add the soup from 【3】 to 【5】 in multiple times (about a ladleful at a time) to thin the sauce before adding it to 【3】 when 【3】 is stewed well and the heat is turned off. Stir well to blend the sauce before turning on the heat again.
- Simmer to thicken the sauce (5 minutes on low heat). Season with salt and sugar.
