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Chicken breast curry｜Recipe written by Marina Takewaki

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Marina Takewaki

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Number of Videos: 976本

Ingredients

キノコ類 : 適量
玉ねぎ : 1玉
なす : 2本
にんじん : 1本
ブロッコリー : 1房
アボカド : 1玉
鶏むね肉 : 250～300g
カレールー : 1 pack (half)
(A) Oyster sauce : 大さじ1
(A) Soy sauce : 大さじ1
水 : 500ml

Time required

30minutes

Procedure

1) Cut onions and chicken breast 03:30
Chop the onion and finely chop it in a food processor.
Cut the chicken breast into bite-sized pieces.
Put the onion and chicken breast in a pot and mix with the seasoning (A).
2) cut vegetables 05:47
Chop carrots, eggplants, and broccoli with a food processor and add to 1.
Cut mushrooms into easy-to-eat pieces and add to 1.
3) simmer vegetables 08:03
Add a small amount of oil (not listed) to the skin of the pan and stir-fry over low to medium heat.
When the vegetables have softened, add water and bring to a boil over low heat.
Add roux and mix.
Cut the avocado into 2 cm squares and add it.

Point

・Although maitake mushrooms and shimeji mushrooms are used in the video, you can use your favorite mushrooms.
・By mixing chicken breast meat with onions, it becomes tender.
Use all of the broccoli except for the outer stalks.
・By using a lot of mushrooms, the curry becomes rich in dietary fiber.
・Because the roux is easy to burn, melt the roux while stirring.