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25minutes
Put the onion and paprika in the chopper and chop them roughly.
Put oil in a frying pan and heat over low heat. Add garlic, ginger and chicken and fry.
When the color of the meat changes, add 1 and canned tomatoes, yogurt, salt, consomme, and curry roux, and simmer.
Add butter and mix the whole.
Serve rice and curry in a bowl and sprinkle with baby leaf, tomatoes and basil if you like.
・ 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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