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Just relieved! How to make low-carb butter chicken curry | Nao Kitchen's recipe transcription

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材料

  • Chicken thigh : 100g
  • 玉ねぎ : 1/2個
  • トマト缶 : 200g
  • バター : 20g
  • にんにく : 1片
  • カレー粉 : 大さじ1と1/2
  • コンソメ : 小さじ1
  • ラカントS : 小さじ2
  • 塩 : 少々
  • (A)カレー粉 : 大さじ1
  • (A) Yogurt : 50g
  • (A)にんにくチューブ : 2cm
  • (A)生姜チューブ : 2cm
  • (A)塩こしょう : 少々
  • カリフラワーライス : 150g

所要時間

40分

手順

  1. 1) Get ready 00:32

    Put a bite-sized chicken thigh in a storage bag.
    Add (A), knead well, and soak for about 10 minutes.

  2. 2) Stew 03:25

    Put the butter in a pan and heat it. When the butter melts, add sliced garlic, grated onions and curry powder and fry until the aroma comes out.
    Add 1 with the pickled sauce.
    Add canned tomatoes, lacanto S, consomme, and salt and simmer.

  3. 3) Serve 05:05

    Heat the cauliflower rice in the microwave, place it on a plate, and serve 2 to complete.

Point

・ Eating garlic boosts immunity.
・ Onions are also recommended ingredients for improving coldness.
・ Since curry roux contains a lot of flour and high in sugar, it is important to thicken it with grated onion instead.
・ Canned tomatoes can be either whole or cut.

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