Chicken Curry with Rice
Fonte: japan.recipetineats.com
Aggiunta da GoldenPestle14
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Questa ricetta è mostrata in traduzione. Lingua originale: English.
Ingredienti
×
- acqua 800 ml
- carota 100 g
- Chicken Cutlets 4
- cipolla 400 g
- fukujinzuke 4 cucchiai
- House Vermont Curry (Mild) 0.5 packet
- olio 1 cucchiaio
- potato 250 g
- riso cotto 4 cups
Sauté
until the onion becomes translucent and edges start getting slightly burnt
⏱️ 3 min
Stir
until the surface of the vegetables starts getting cooked
⏱️ 2 min
Add
Boil
until the vegetables are nearly cooked through
⏱️ 7 min
Add
break the curry roux cake into small blocks and stir gently to blend
Cook
on low heat with lid, until the curry roux is completely dissolved, stirring occasionally
⏱️ 10 min
Adjust consistency
should be like béchamel sauce, add water if too thick or cook without lid if too thin
Plate
place rice on one side of plate, lean chicken cutlets on rice, pour curry next to chicken, put fukujinzuke on the side
boiling mixture
carota
100 g
chicken curry dish
finished curry
House Vermont Curry (Mild)
0.5 packet
mixed vegetables
cipolla
400 g
potato
250 g
sauteed onion
acqua
800 ml
olio
1 cucchiaio
Heat
⏱️ 2 min
riso cotto
4 cups
Chicken Cutlets
4
fukujinzuke
4 cucchiai
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