Curry made with onions and chicken thighs

[Preparation] Grill the chicken only the skin part in a frying pan without oiling, pressing it against it over high heat, and brown it. Place in the freezer for a few hours to semi-frozen, then cut into pieces.

Slice the new onions thinly along the fibers. Heat 2 tablespoons of salad oil in a frying pan, add the cut onions and fry slowly over medium heat until they turn a toast.

While the onions are frying, place the bancha in another frying pan and roast the pan while shaking for a few minutes.

Once the aroma of Bancha has risen, wrap the Bancha in a soaking area and mix it to prevent it from leaking.

When the onions in [2] become thick, add the gochujang and stir-fry.

Add bonito dashi and bancha from [4] to [5] and simmer for about 20 minutes.

While simmering, season the chicken. Put 1 tablespoon salad oil (not included) in another frying pan, heat it, grill the chicken from [1], and when the chicken is cooked, add the seasoning ingredients you have already added and bring to a boil.

Remove the bancha from [6], add the curry roux and melt the roux. Add the chicken from [8] together with the broth and lightly simmer.

To finish off, add butter and melt it, add a flavor with dark soy sauce, mix lightly, turn off the heat and serve in a bowl with rice to complete the process.