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

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We hope you got insight from reading it, now let’s go back to swoon! bone-in chicken and summer vegetable curry recipe. To make swoon! bone-in chicken and summer vegetable curry you need 21 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to cook Swoon! Bone-in Chicken and Summer Vegetable Curry:
  1. Prepare 2 Onions (large)
  2. Prepare 1 tsp Sugar
  3. Use 2 Carrots
  4. Get 1/2 Apple
  5. You need 1 box Storebought curry roux
  6. You need To pre-flavor the chicken:
  7. You need 10 Chicken drummetts
  8. Provide 1 dash ★Salt and pepper
  9. Prepare 1 clove ★Grated garlic
  10. You need 1 piece ★Grated ginger
  11. You need 5 tbsp ★Yogurt
  12. Take 100 ml White wine
  13. You need Hidden flavors:
  14. Provide 2 tsp ●Japanese Worcestershire-style sauce
  15. You need 1 tsp ●Ketchup
  16. Prepare 1 piece ●Chocolate
  17. Provide Accompaniments:
  18. Provide 1 Kabocha squash
  19. You need 1 Okra
  20. Take 1 Eggplant (slim Japanese type)
  21. Prepare 1 Coffee cream
Steps to make Swoon! Bone-in Chicken and Summer Vegetable Curry:
  1. Combine the drummettes and chicken flavoring ingredients (the ★ ingredients) in a plastic bag, and leave to marinate in the refrigerator.
  2. if you are using carrots as a garnish, cut out using decorative cutters.
  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.
  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.
  5. Keep it up! In about 30 minutes, the onions will gradually turn golden brown. If you have time, keep sautéing for longer.
  6. If you continue for about an hour, you will have caramelized onions.
  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.
  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.
  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.
  10. Add chicken to the pot, and simmer slowly for an hour.
  11. Turn off the heat, add curry roux and the ● hidden flavor ingredients, and simmer for another 10 minutes. The curry is finished.
  12. The vegetables: Cut the carrots and kabocha squash, cover with plastic wrap and microwave for 2 minutes.
  13. Cut the okra into half lengthwise. Cut 10 cm eggplants into half lengthwise also.
  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.
  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.
  16. Done.
  17. If you make too much curry, try"Curry Rice Gratin (Doria) With Last Night's Leftover Curry"
  18. If you still have leftover curry, try"Italian Stir-Fry Made From Yesterday's Leftover Curry," too. - - https://cookpad.com/us/recipes/169932-italian-stir-fry-made-from-yesterdays-leftover-curry

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