Curry (fried chicken curry) | Recipe transcription by Ryuji's Buzz Recipe

Cut the carrots into small pieces.
Slice the onion across the fibers.
Cover the chicken thighs with plastic wrap and hit them with something hard, such as the bottom of a bottle, to flatten them out.

Put the lard in a pot and melt it, add the onion and salt (for the onion) and fry until caramelized.
Once it turns caramelized, add the carrots and pork belly and stir fry.
Once the pork is cooked, add water.
Add (A) and bring to a boil, then cover and simmer over medium heat for 5 minutes.
Grind with a hand blender.
Add (B) and simmer.

Sprinkle (C) onto the chicken thighs, making sure to coat both sides.
Sprinkle flour all over.
Heat oil in a frying pan, place the chicken thighs skin side down and fry over high-medium heat.
When the skin is browned, flip it over.
Turn the heat to low and simmer, adding oil with a spoon.
Cover and steam.
Once cooked through, remove from the oven onto kitchen paper to drain off the oil.

お皿に盛ったご飯に、2をかける。
3を食べやすい大きさに切り、トッピングして完成。