Original: English

Chicken Curry (Chicken Curry)

Ryuji's ultimate chicken curry, a dish he's been serving friends since his teens. An authentic curry, made fragrant with four spices without using curry powder. It pairs perfectly with Black Nikka.

Steps

Roughly chop 200g onion, 20g garlic, and 25g ginger into pieces that fit easily into a food processor.
🕒 03:32
Place the roughly chopped 20g garlic into the food processor and mince it.
🕒 04:05
Next, place the roughly chopped 25g ginger into the food processor and mince it.
🕒 04:32
Place the roughly chopped 200g onion into the food processor and mince it.
🕒 05:36
Cut the 350g chicken thigh into small, bite-sized pieces. Keep the skin on.
🕒 05:53
Heat 4 tbsp vegetable oil in a frying pan over medium heat. [Pro Tip!] Avoid olive oil; use vegetable oil or rice bran oil.
🕒 06:56
Add the minced garlic and sauté over medium heat until fragrant and slightly colored, being careful not to burn it.
🕒 07:37
Add the onion and sauté until the garlic's browning subsides.
🕒 08:26
Spread the onion in the pan and cook over high heat to evaporate moisture, letting it brown, then flipping. Repeat this process until it turns a light brown. [Pro Tip!] Spreading it out in the pan, letting it brown, then flipping repeatedly helps it brown faster.
🕒 08:43
Add the ginger and sauté until a refreshing aroma develops.
🕒 09:36
Add 200g canned whole tomatoes and simmer lightly until reduced. [Pro Tip!] Store any leftover whole tomatoes in a freezer bag and freeze them.
🕒 10:10
Add 1 tsp cumin, 1 tsp turmeric, 1 tsp coriander, and 1 tsp chili pepper. Sauté for a few minutes until fragrant. [Pro Tip!] Adjust the amount of chili pepper to your preference.
🕒 10:57
Add the cut chicken thigh and sauté, coating it with the curry paste, until the meat turns whitish.
🕒 11:49
Add 400cc water, then add 1 and 1/3 tsp salt, 2 tsp honey, and 5 dashes umami seasoning. [Pro Tip!] Adjust with salt if it tastes bland. Use umami seasoning to add richness.
🕒 12:34
Simmer over high heat for 5 to 10 minutes. [Pro Tip!] Simmering on high heat emulsifies the oil and curry, preventing separation and making it more delicious.
🕒 13:50
While the curry is simmering, thinly slice the 220g onion for the Achar.
🕒 14:48
Place the thinly sliced onion and 1 tsp salt in a bowl, mix well by hand, and let it sit for 10 minutes.
🕒 15:08
Add the finishing 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp coriander to the curry and mix well. [Pro Tip!] The aroma of the unheated spices adds to the authenticity of the curry.
🕒 15:48
Bring to a boil again and simmer lightly to prevent separation.
🕒 16:14
Thoroughly squeeze out the moisture from the achar onion.
🕒 16:38
To the squeezed onion, add 2/3 tsp chili pepper and 2 tsp lemon juice, then mix well. [Pro Tip!] Adjust the amount of chili pepper to your preference.
🕒 17:00
Serve warm rice on a plate and top with the reheated chicken curry.
🕒 17:28
Garnish with the finished Achar and serve.
🕒 17:43