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Curry | Jonetsu Tairiku Official Channel's Recipe Transcription

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Jonetsu Tairiku Official Channel

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Ingredients

oil : 3 tbsp
Cumin shield : 2 tsp
Grated garlic : 1/2 tbsp
Grated ginger : 1/2 tbsp
onion : 1 large
chicken : 500ℊ
spinach : 1 bundle
Petit tomatoes : 1 pack
Java curry : 1 box
water : 1300ml
salt : a little

Time required

60minutes

Procedure

1) Fry cumin 02:15
Put a lot of oil in a frying pan, and when it is well cooked, add cumin. Cook evenly until it smells good.
2) Fry the onions 03:22
When it gets a little colored, add garlic and ginger. When it smells good, add the chopped onions, mix well with cumin, heat over high heat, and add salt. Mix well so as not to burn. Mix well for about 10 minutes until the onions turn pale.
3) Fry chicken 05:27
Add chicken and stir fry until the surface is well cooked. Add spinach and fry.
4) Stew 07:06
When the spinach is small, add water, bring it to a boil, turn off the heat, and add curry roux. Mix well and melt and light. Add petit tomatoes and simmer lightly, and you're done.

Point

Onions are the base for making curry delicious.
Adding cumin improves the scent.
A large amount of stir-fry oil is recommended to make flavor oil.
It's easy to make because it's made with just one frying pan.
If you don't like the oil to fly, you should remove it from the fire when adding garlic and ginger.
When frying onions, add salt to get water out and save time.
When making curry, the point is to mix from bottom to top.
Be careful as the spice scent will fly away if the stew time is long.
If you put the petit tomatoes first, they will crack and dissolve in the curry, so put them last.