Steamed chicken curry
Juicy and plump chicken steamed in curry. Cooked slowly using residual heat, the sweetness of the onions is also delicious
How to make it
1
Combine [A] in a pot or other container and heat slowly. Cut the onion into thick slices
2
Heat another frying pan without adding oil and fry the chicken skin side until golden brown. Once golden brown, flip it over and cook for about 1 minute before removing it
3
Just before (1) boils, turn off the heat and add the grilled chicken and chopped onions. Immediately cover tightly with aluminum foil and leave to cool completely
4
Once the chicken has cooled, cut it into bite-sized pieces and serve on a plate with the onions
5
[Note] It's delicious just as is, but since you have leftover broth, you can also make it into delicious curry udon. (See another recipe: "Chicken Curry Udon.")
Ingredients for 2 people
-
[A]
- Mirin
- 2 tbsp
-
- Light soy sauce
- 2 tbsp
-
- Bonito dashi
- 300cc
-
- Curry powder
- 2 tbsp
-
- sugar
- 1/2 tbsp
-
- Chicken thigh
- 1 piece
-
- Onion
- 100g
[PR]
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