Tomato And Curry Stew With Chicken And Lotus Root Recipe by cookpad.japan
Cooking Instructions 1 First, prepare the ingredients. Peel the lotus root and chop into chunks. Soak in vinegar water. 2 Cut the chicken into 4-5 cm pieces and cut the carrots into chunks. 3 Heat olive oil listed in the ingredients in a frying pan and cook the chicken. 4 Once the chicken has cooked through, add the minced onion and cook until golden brown. 5 Prepare the pressure cooker. Put the cooked chicken and onion, and all of the ingredients except for the curry roux and salt into the pressure cooker and bring to a boil. 6 Use your hand to crush up the whole tomatoes. 7 Cook for 15 minutes and then let sit. I let it sit for 3 hours. 8 Add the curry roux in pieces, so that it will dissolve easily, right before eating. Simmer for 5 minutes. 9 Add salt as a finishing touch, and then it's done. 1 First, prepare the ingredients. Peel the lotus root and chop into chunks. Soak in vinegar water. 1 First, prepare the ingredients. Peel the lotus root and chop into chunks. Soak in vinegar water. 2 Cut the chicken into 4-5 cm pieces and cut the carrots into chunks. 2 Cut the chicken into 4-5 cm pieces and cut the carrots into chunks. 3 Heat olive oil listed in the ingredients in a frying pan and cook the chicken. 3 Heat olive oil listed in the ingredients in a frying pan and cook the chicken. 4 Once the chicken has cooked through, add the minced onion and cook until golden brown. 4 Once the chicken has cooked through, add the minced onion and cook until golden brown. 5 Prepare the pressure cooker. Put the cooked chicken and onion, and all of the ingredients except for the curry roux and salt into the pressure cooker and bring to a boil. 5 Prepare the pressure cooker. Put the cooked chicken and onion, and all of the ingredients except for the curry roux and salt into the pressure cooker and bring to a boil. 6 Use your hand to crush up the whole tomatoes. 6 Use your hand to crush up the whole tomatoes. 7 Cook for 15 minutes and then let sit. I let it sit for 3 hours. 7 Cook for 15 minutes and then let sit. I let it sit for 3 hours. 8 Add the curry roux in pieces, so that it will dissolve easily, right before eating. Simmer for 5 minutes. 8 Add the curry roux in pieces, so that it will dissolve easily, right before eating. Simmer for 5 minutes. 9 Add salt as a finishing touch, and then it's done. 9 Add salt as a finishing touch, and then it's done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Roasted Asparagus Pizza stuffed chicken Ray's' Garlic Bacon Twister Garlic & Lemongrass Roast Chicken Apple Cake Oven Roasted Asparagus Pizza stuffed chicken Ray's' Garlic Bacon Twister Garlic & Lemongrass Roast Chicken Apple Cake Spinach scramble Steak and Arugula salad Butter & Soy Sauce Chicken Saute Island pork tenderloin Island pork tenderloin salad Shrimp Stir Fry Buttery Chicken Teriyaki with Garlic and Shiso Leaves Turkey Burger Salted Seaweed Chicken Breast Piccata Beef and Broccoli stir fry Spinach scramble Steak and Arugula salad Butter & Soy Sauce Chicken Saute Island pork tenderloin Island pork tenderloin salad Shrimp Stir Fry Buttery Chicken Teriyaki with Garlic and Shiso Leaves Turkey Burger Salted Seaweed Chicken Breast Piccata Beef and Broccoli stir fry