カレー（スパイスチキンカレー）｜夕方食堂さんのレシピ書き起こし

Cut the chicken thighs into bite-sized pieces, put them in a vat, and sprinkle them all over with salt (not listed).
In a bowl, grate the peeled carrots and potatoes.
Finely chop the garlic and ginger and transfer to a separate container.
Cut the onion in half lengthwise, then in half widthwise, then thinly slice.
Wipe away the moisture from the chicken thighs with kitchen paper, then sprinkle a thin layer of potato starch (not listed) all over.

Heat the rice bran oil (not listed) in a frying pan, add the chicken thighs, and brown them without moving them too much.
Once both sides are cooked, take it out.
Add rice oil (not listed) to a frying pan, add onions, salt (not listed), and water (not listed) and fry until golden brown.
When the water evaporates, add water (not listed) and stir-fry.
When the onions turn golden brown, add rice oil (not listed), garlic, and ginger and stir-fry further.
Add (A) and stir-fry slowly to avoid burning.

Add the can of whole tomatoes and mix while crushing the tomatoes.
Add water, carrots, and potatoes and mix again.
Add the broth and chicken thighs, cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally.

Put (C) in a bowl and stir well with a whisk.
Add shredded cabbage and mustard and mix.

Add (B) and stir. Adjust with salt if the taste is not enough.

Arrange rice, curry, side dishes from step 4, and boiled eggs on a plate.