This no-water curry, devised by Ryuji-san, is made using not a single drop of water, relying solely on the umami of onions and chicken. Long simmering hours maximize the sweetness of the onions and the richness of the chicken, resulting in an exquisite curry that melts in your mouth. Easy yet authentic, give it a try!
Ingredients
Main Ingredients (2-3 servings)
- Onions 2 (approx. 600g)
- Chicken thigh 1 (350g)
- Garlic 10g
- Butter 15g
- Rice to taste
- Rice to taste
Seasonings
- Java Curry cubes 2
- Salt 3 pinches
- Cumin 6 dashes
- Sake 1 and 1/2 tbsp
- Tabasco to taste
Steps
- Crush 10g garlic.
- Peel 2 onions (approx. 600g) and roughly chop them against the grain.
- Place the chopped onions and crushed garlic into a pot, then sprinkle with 1 pinch of salt.
- Place 1 chicken thigh (350g) whole into the pot without cutting, then sprinkle with 2 pinches of salt.
- Add 15g butter, cover, and simmer over medium-low heat for 1 to 1 and a half hours. 【Pro Tip!】 Using a pot just large enough to fit the onions ensures the moisture doesn't evaporate too much, resulting in a delicious dish.
- After simmering, add 2 Java Curry cubes and mix, breaking up the chicken and onions with a rubber spatula or similar.
- Check the consistency of the curry, then add 1 and 1/2 tbsp sake and mix.
- If desired, add 6 dashes of cumin and mix, then serve on a plate.
- For a change in flavor, adding Tabasco to taste is also recommended.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。