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カレー（玉ねぎ無水カレー）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

onion : 600g
鶏もも肉 : 350g(1枚)
にんにく : 10g
塩 : 合計3つまみ
バター : 15g
カレールー : 2かけ
クミン : 6振り
酒 : 大さじ1と1/2

Time required

120minutes

Procedure

1) prepare the food 02:34
Peel the garlic.
Peel the onion and slice against the grain.
Add the onion and garlic to the pot and sprinkle with a pinch of salt.
Sprinkle a pinch of salt on both sides of the chicken thighs.
Place the chicken thighs on top of the onions.
2) stew 04:50
Put the butter into the pot from step 1.
Cover the pot and simmer over medium-low heat for 1 to 1.5 hours.
3) season it 05:55
Add the curry roux to the stewed 2.
Mix everything together while loosening the chicken thighs with a rubber spatula.
Add sake and adjust the water content.
Sprinkle in the cumin.
4) 盛り付ける 07:54
ご飯を盛りつけたお皿に、3のカレーをかけたら完成。

Point

・If the pot is too large, water will easily evaporate, so it is best to use a pot that is just large enough to hold the onions.
・Put the garlic and chicken thighs whole into the pot without cutting them.
・If the curry roux is not moist when added, add sake to adjust the moisture.
・If you don't want to use alcohol to adjust the moisture, use water.
・You can add Tabasco if you like.