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Swoon! Bone-in Chicken And Summer Vegetable Curry Recipe

Swoon! Bone-in Chicken and Summer Vegetable Curry Recipe
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Serving : 7
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Prepare the ingredients before making Swoon! Bone-in Chicken and Summer Vegetable Curry in your home. Then, follow these steps below to serve Swoon! Bone-in Chicken and Summer Vegetable Curry for your family or friends.

Ingredients: Swoon! Bone-in Chicken and Summer Vegetable Curry

  • 2 Onions (large)
  • 1 tsp Sugar
  • 2 Carrots
  • 1/2 Apple
  • 1 box Storebought curry roux
  • To pre-flavor the chicken:
  • 10 Chicken drummetts
  • 1 dash ★Salt and pepper
  • 1 clove ★Grated garlic
  • 1 piece ★Grated ginger
  • 5 tbsp ★Yogurt
  • 100 ml White wine
  • Hidden flavors:
  • 2 tsp ●Japanese Worcestershire-style sauce
  • 1 tsp ●Ketchup
  • 1 piece ●Chocolate
  • Accompaniments:
  • 1 Kabocha squash
  • 1 Okra
  • 1 Eggplant (slim Japanese type)
  • 1 Coffee cream

How to Make Swoon! Bone-in Chicken and Summer Vegetable Curry

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Swoon! Bone-in Chicken and Summer Vegetable Curry in your home by yourself.

    Step 1
  • Combine the drummettes and chicken flavoring ingredients (the ★ ingredients) in a plastic bag, and leave to marinate in the refrigerator.
  • Step 2
  • if you are using carrots as a garnish, cut out using decorative cutters.
  • Step 3
  • Finely chop the onions and transfer on a microwave-safe plate. Sprinkle sugar, cover with plastic wrap and microwave for 5 minutes. This is to make the onions easier to sauté.
  • Step 4
  • Heat 1 tablespoon of vegetable oil (not listed) in a pot, add the onions from Step 3 and sauté. When wilted, turn the heat down to low, and keep on sautéing until caramelized.
  • Step 5
  • Keep it up! In about 30 minutes, the onions will gradually turn golden brown. If you have time, keep sautéing for longer.
  • Step 6
  • If you continue for about an hour, you will have caramelized onions.
  • Step 7
  • Add the peeled and roughly chopped carrots and apple to the pot, sauté lightly, add 500 ml water and simmer for 15 minutes. Turn off the heat and leave to cool.
  • Step 8
  • Heat 1 tablespoon of vegetable oil (not listed) in a frying pan, add the marinated chicken from Step 1, and pan fry over medium heat until browned. Add white wine and simmer for a minute.
  • Step 9
  • Put the cooled mixture from Step 7 into a blender and puree until smooth. Return to the pot, add a bay leaf and 500 ml water and heat.
  • Step 10
  • Add chicken to the pot, and simmer slowly for an hour.
  • Step 11
  • Turn off the heat, add curry roux and the ● hidden flavor ingredients, and simmer for another 10 minutes. The curry is finished.
  • Step 12
  • The vegetables: Cut the carrots and kabocha squash, cover with plastic wrap and microwave for 2 minutes.
  • Step 13
  • Cut the okra into half lengthwise. Cut 10 cm eggplants into half lengthwise also.
  • Step 14
  • Sauté the vegetables from Steps 12 and 13 in a tablespoon of butter (not listed) and season with salt and pepper (not listed). The side vegetables are done.
  • Step 15
  • Arrange the rice, curry and side vegetables on a plate. Drizzle coffee cream and draw a line through with a chopstick to make a pretty pattern.
  • Step 16
  • Done.
  • Step 17
  • If you make too much curry, try"Curry Rice Gratin (Doria) With Last Night's Leftover Curry"
  • Step 18
  • If you still have leftover curry, try"Italian Stir-Fry Made From Yesterday's Leftover Curry," too.
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