Steamed chicken curry
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.
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
-
[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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