バターチキンカレー｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Remove the cartilage and streaks of chicken and put a knife in the thick part to open it.
Put (A) in a bowl, mix, add chicken thighs and knead all over.

Finely chop the onions and coarsely chop the cabbage.

Put (B) butter and salad oil in a frying pan and heat.
Add cabbage, onions and salt (B) and fry.
When the salt is familiar to some extent, spread it over the whole and add a brown color.

Mix the whole and add (B) grated garlic, grated ginger and curry powder.
Add water, tomato juice, almond milk and chicken and simmer on medium heat for about 10 minutes.

米を研いでタッパーに入れ、計500gになるように水を加える。
蓋を軽くのせ、500wの電子レンジで5分50秒加熱する。

Turn off the heat of 4 and take out the chicken, and add the salt, sugar and honey of (C) to 4.
Cut the chicken into large pieces and put it back, add the butter from (C) and mix.
Add salt if you like, simmer for about 5 minutes, add green laver and you're done.

ご飯が炊けたら7分程蒸らして皿に盛り、カレーを盛って青のりをかける。