スープカレー（鶏もも肉と夏野菜のスープカレー）｜くまの限界食堂さんのレシピ書き起こし

Cut the chicken thighs into chunks and transfer to a plastic bag.
Break the maitake mushrooms by hand and add them, then add salt.
Add air, seal, and shake to mix well.
Squeeze out the air, seal and let sit for 30 minutes.

Peel the onion and roughly chop it into 1cm cubes.
Peel the carrots and cut them in half lengthwise, then cut one into large chunks and chop the remaining one into irregular pieces.
Peel the potatoes, cut each in half and cut each into quarters.
Peel the garlic.

Add 2 tablespoons of oil (not included in the recipe) to a pot and heat, then add the onion and fry.
Mix lightly, then add 1 ladle of water (not included in the recipe), cover and heat for 3 minutes.
Open the lid and fry to evaporate the water.
Once lightly coloured, add 1 and stir fry.
Once the surface of the chicken thighs has lightly browned, add the potatoes, chopped carrots, and garlic and stir fry.
Add curry powder and stir fry.
Add the canned tomatoes and cook, stirring, to evaporate the water.

水分が飛んで、具材にトマトが絡みつくようになったら(A)を加えて混ぜる。
蓋をして20分煮込む。
乾燥バジルを加えて混ぜたら火を止める。

Remove the hairs from the okra by rubbing them against a net and removing the tough parts of the head.
Cut the peppers in half.
Add oil (not included in the recipe) to a frying pan and add the okra, bell peppers, and roughly chopped carrots and fry.
Cook, turning over, until browned on all sides.

お皿にご飯を盛り付ける。
別のお皿に4を盛り付け、5をトッピングしたら完成。