[Chicken Curry] An authentic curry made without simmering. You'll be amazed by the deep flavor♪
<Ingredients> (Serves 2)
A) Chicken breast: 1 piece
Salt: 1/2 tsp
Potato starch: 1 tbsp
Rice oil: 1 tbsp
B) Soy sauce: 1 tbsp
Mirin: 1 tbsp
Oyster sauce: 1 tbsp
Onion: 1/2
Tomato: 1
Ginger: 1 knob
Garlic: 1 clove
Curry powder (to taste): 1 tbsp
Rice oil: as needed
Rice: as needed
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Remove the skin from the chicken breast, cut it into sticks, then slice into bite-sized pieces. Rub in the salt, potato starch, and rice oil in that order (Your versatile chicken breast is ready!)
Grate half of the onion, slice the rest thinly, and grate the garlic and ginger.
Heat a frying pan, add rice oil, and sear the chicken breast on both sides.
Add the onion and stir-fry, then add the curry powder (as needed) and stir-fry together.
Add the tomato and stir-fry, then add a little water, cover, and steam-cook (about 3 minutes).
Remove the lid, season with B, and add more curry powder at the end.
Serve over rice.
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・Please adjust the amount of curry powder to your liking.
・You can use any oil you have at home.
・It can be stored in the refrigerator for 2-3 days. It can also be frozen.
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[Chapters]
0:00 Greeting
01:14 Ingredients
01:28 How to make versatile chicken breast
02:07 Other prep work←★Here! There's a tip!
04:43 Frying pan cooking←★Here! There's a trick!
09:18 Finished & parody song (Megumi Asaoka's "Watashi no Kare wa Hidarikiki")
10:06 Tasting (Impressions & recap)
14:53 Today's bonus←This also looks delicious♪
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Speaking of summer, it's curry!!
When it gets hot, you start craving something spicy, don't you~~
So, this time,
using versatile chicken breast,
it's a super easy and super authentic curry.
Above all, it only simmers for 3 minutes!!
It's super fast!!
Not simmering? Isn't that just a stir-fry curry!
For those who thought that,
No, no, that's not the case at all.
That's the Okuzono style!!
It has a deep flavor, as if you spent a lot of time on it, really.
The key points are,
the grated onion and the oyster sauce!!
Honestly, I went through a lot of trial and error
to arrive at these two,
and this is a recipe I truly struggled to perfect.
I'm quite proud of it.
It has a flavor like it was made with a lot of effort,
and if someone told me it took a long time to make,
I'd probably think, 'I see!'
And yet, it's so easy to make!
It's true!!
I'm using chicken breast this time,
(though of course, chicken thigh works too),
but authentic Indian cuisine
often uses skinless chicken,
so I used the versatile chicken breast.
Versatile chicken breast
is said to have fatigue-recovery benefits,
the spices in the curry are medicinal,
so I think it's good in that sense too.
In the coming season,
if you whip this up and eat it,
your body will definitely be happy.
Please, by all means, give it a try.
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Many ways to eat it♪
Try these too♪
<Mushroom Chicken Curry>
Add shimeji mushrooms for extra umami♪
<Curry Tsukemen (Dipping Noodles)>
Dilute the curry with noodle soup base and dip your udon in it!
<Milk Chicken Curry>
Add milk to the curry. It makes the spiciness milder.
It's also great for dipping bread♪
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Other curry recipes
Bean Curry ←Click!
Canned Mackerel Curry ←Click!
Green Pepper Curry ←Please wait a little for the recipe
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Read these too↓↓↓
About curry powder, how to store it, and things about curry powder
About curry: I got hooked on South Indian curry because of a TV program
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