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Curry (Anhydrous Butter Chicken Curry)｜Restaurant Independent School / Mr. Kousei's Recipe Transcript

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飲食店独立学校 /こうせい校長

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Ingredients

鶏もも肉 : 400g
玉ねぎ : 200g
(A) Tomato sauce : 2缶(518g)
(A) Worcestershire sauce : 20g
(A) Miso : 15g
(A) Honey : 20g
(A) Grated garlic (tube) : 10g
(A) Grated ginger (tube) : 5g
カレールー : 1/2箱
無塩バター : 30g
サラダ油 : 10g

Time required

30minutes

Procedure

1) cut material 00:24
Remove the core of the onion, peel the skin and cut into skewers.
Wipe off drips from chicken thighs.
Remove cartilage, blood, and sinew, and cut into large bite-sized pieces.
2) mix seasoning 03:02
Spread 5 layers of plastic wrap on a cutting board and chop the curry roux.
Put (A) in a heat-resistant bowl.
3) bake the ingredients 05:56
Put salad oil and chicken thigh skin side down in a frying pan and fry.
When it gets a brown color, turn it over and bake it on both sides, take it out and add it to 2.
Add the onions to the frying pan and fry until golden brown.
Add a small amount of tomato sauce from step 2 to the frying pan.
Reduce the heat to low and mix with a wooden spatula while removing the umami, then return to step 2.
4) 電子レンジで加熱する 07:05
2にラップをし、竹串で数ヵ所穴を開ける。
700Wの電子レンジで5分加熱し、取り出して混ぜる。
2の刻んだカレールー、無塩バターを加え、混ぜる。
ラップをし、竹串で数ヵ所穴を開ける。
700Wの電子レンジで4分加熱し、取り出して混ぜる。
ご飯(分量外)を盛ったお皿にルーをかけ、パセリ(分量外)を乗せて完成。

Point

・If you cut the chicken thigh into small pieces, it will be easier for the water to drain out, so cut it into large bite-sized pieces.
・You can cut chicken thighs evenly by spreading the skin before cutting.
・Step 3 is finished with a fragrant finish by coloring it once. Heat lightly in the microwave later.
・Be careful not to burn yourself when removing the plastic wrap in step 4.