Authentic Indian Style Curry At Home Recipe by cookpad.japan
Cooking Instructions 1 Remove skin and excess fat from the chicken thigh and cut into bite-sized. Finely chop an onion. 2 Put the ingredients marked ☆ in a bowl, add the chicken thigh and mix. Rest for a while. 3 While marinating the chicken, heat oil in a pan and stir fry the onion. 4 Stir fry until golden brown. It will take about 15-20 minutes. 5 Add the marinated chicken and marinade in the pan and stir-fry. 6 When the chicken surface is cooked, add tomato sauce and water. Simmer for 15-20 minutes. 7 Cook until slightly thickened. Serve on rice. This curry also goes well with naan bread. 8 These are the spices I used for this recipe. I put too much red chili pepper, and the curry was too spicy. 1 Remove skin and excess fat from the chicken thigh and cut into bite-sized. Finely chop an onion. 1 Remove skin and excess fat from the chicken thigh and cut into bite-sized. Finely chop an onion. 2 Put the ingredients marked ☆ in a bowl, add the chicken thigh and mix. Rest for a while. 2 Put the ingredients marked ☆ in a bowl, add the chicken thigh and mix. Rest for a while. 3 While marinating the chicken, heat oil in a pan and stir fry the onion. 3 While marinating the chicken, heat oil in a pan and stir fry the onion. 4 Stir fry until golden brown. It will take about 15-20 minutes. 4 Stir fry until golden brown. It will take about 15-20 minutes. 5 Add the marinated chicken and marinade in the pan and stir-fry. 5 Add the marinated chicken and marinade in the pan and stir-fry. 6 When the chicken surface is cooked, add tomato sauce and water. Simmer for 15-20 minutes. 6 When the chicken surface is cooked, add tomato sauce and water. Simmer for 15-20 minutes. 7 Cook until slightly thickened. Serve on rice. This curry also goes well with naan bread. 7 Cook until slightly thickened. Serve on rice. This curry also goes well with naan bread. 8 These are the spices I used for this recipe. I put too much red chili pepper, and the curry was too spicy. 8 These are the spices I used for this recipe. I put too much red chili pepper, and the curry was too spicy. 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 Cookie Monster Cupcakes Camarones Ala Diabla My Dads Sweet & Buttery Acorn Squash Mexican Black Bean Chilli Caldo De Camarones Cookie Monster Cupcakes Camarones Ala Diabla My Dads Sweet & Buttery Acorn Squash Mexican Black Bean Chilli Caldo De Camarones 3 Minute Cookies Sweet Chiroti Easy Butter Cookies Simmered Chicken & Daikon Radish Flounder in Sweet & Sour Vegetable Sauce Carved Carrot Maple Leaf (for Garnish) Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty) Light Autumn Mousse with lots of Persimmons Garden Vegetables in Thai Green Curry with Brown Rice Fried Fish With Ginger Sauce 3 Minute Cookies Sweet Chiroti Easy Butter Cookies Simmered Chicken & Daikon Radish Flounder in Sweet & Sour Vegetable Sauce Carved Carrot Maple Leaf (for Garnish) Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty) Light Autumn Mousse with lots of Persimmons Garden Vegetables in Thai Green Curry with Brown Rice Fried Fish With Ginger Sauce