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Butter chicken curry | Party Kitchen --Recipe transcription of Party Kitchen

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Ingredients

  • onion : 1/2 piece
  • Yellow paprika : 1/2 piece
  • Salad oil : 1 tablespoon
  • Grated garlic : 1/2 teaspoon
  • Grated ginger : 1/2 teaspoon
  • Chicken thigh : 300g
  • Whole tomato can : 1 can
  • Sweetened yogurt : 1 piece (75g)
  • salt : 1/2 teaspoon
  • Granule consomme : 1 tsp
  • Curry roux : 1 piece (19g)
  • Unsalted butter : 20g
  • Rice bowl : 1 cup
  • Baby leaf : preference
  • tomato : preference
  • basil : preference

Time required

25minutes

Procedure

  1. 1) Prepare 00:24

    Put the onion and paprika in the chopper and chop them roughly.

  2. 2) Fry garlic, ginger and chicken 00:57

    Put oil in a frying pan and heat over low heat. Add garlic, ginger and chicken and fry.

  3. 3) Add 1 and curry seasoning and simmer 01:22

    When the color of the meat changes, add 1 and canned tomatoes, yogurt, salt, consomme, and curry roux, and simmer.

  4. 4) Finish 02:23

    Add butter and mix the whole.
    Serve rice and curry in a bowl and sprinkle with baby leaf, tomatoes and basil if you like.

Point

・ Cooking in a short time with a chopper. It's hard to chop, but it's easy to do with a chopper.
・ Because you can make it quickly with a frying pan after the chopper, you can wash less.
・ For Bunbunchoppa, the fineness of chopping can be adjusted by the number of times the string is pulled. If you like coarse dust, use about 15 times as a guide. For those who want to make it finer, use about 30 times as a guide.
・ By frying chicken with garlic and ginger, the odor is softened and the aroma spreads.

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