Steamed chicken curry

others
Meat side dishes
Tamura Takashi
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Plump and juicy chicken steamed curry. The onion is cooked slowly with the residual heat, so the sweetness of the onion is also very tasty.
Cooking time: 40 minutes
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How to make it
1

Put [A] in a pot or something similar and slowly heat it. Slice the onions into thick, thin slices.

2

Warm another frying pan and cook without oiling until the chicken skin is browned. Once it's browned thoroughly, turn it over and cook for about a minute and remove after removing.

3

Just before [1] boils, turn off the heat and add the grilled chicken and chopped onions. Immediately cover with aluminum foil and leave until the coarse heat is completely removed.

4

Once the chicken has cooled, cut it easily and serve it on a plate with the onions to complete it.

5

[Reference] It's delicious to eat as is, but since the broth is left over, you can also make curry udon to enjoy it for a delicious meal. (See "Chicken Curry Udon")

Ingredients for 2 people

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