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カレー（夏野菜のカレー）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

Chicken thigh : 390g
玉ねぎ : 1個
ズッキーニ : 1本
ナス : 2本
トマト : 1個
ご飯 : 適量
油 : 大さじ2
水 : 600cc
カレー粉 : 100g
チリパウダー : 小さじ1/2
ケチャップ : 大さじ1と1/2
オイスターソース : 大さじ1/2
ニンニク : 小さじ1
生姜 : 小さじ1
きゅうりの漬物 : 適量
生姜の味噌漬け : 適量

Time required

30minutes

Procedure

1) Prepare chicken thighs 01:30
Wipe off the drippings from the chicken thighs with kitchen paper.
Cut into 3cm cubes.
2) prepare the vegetables 02:34
Peel the skin of the onion and cut it into 1 cm width.
Use a peeler to strip the skin of the zucchini and cut into 1-2 cm rounds.
Peel off the stem of the eggplant, use a peeler to make a pattern on the skin of the eggplant, and cut into 1-2cm round slices.
Cut the tomato in half and cut into 2cm cubes.
3) heat up 04:29
Put oil in a pan and heat it.
Add onions and fry.
Add chicken thighs and fry.
Add zucchini, eggplant and tomato and sauté.
Add garlic and ginger and fry.
Add water and bring to a boil.
Turn off the heat and add the curry powder to dissolve.
Bring to a simmer over low heat.
Add chili powder and mix.
Add ketchup and mix.
Add oyster sauce and mix.
4) 盛り付ける 10:57
Sprinkle 3 on top of the rice served on a plate.
Completed with pickled cucumber and miso-pickled ginger.

Point

・You can substitute chili pepper for the chili powder.
・Amount for about 4 people.
・Frying the onions first brings out the sweetness and prevents the chicken thighs from sticking to the bottom of the pan.
・ Garlic and ginger are finely chopped and soaked in oil.
・If you put the curry powder on a low heat, it will become lumpy, so turn off the heat before adding it.
・Fukujinzuke can be substituted for pickled cucumber and miso pickled ginger.