レシピ

Curry soup

スープカレー

使用製品:菊花 6号

For 1 people

chicken thigh 1/2sheet
carrot 1/4pc
potato 1pc
green bell pepper 1pc
onion 1/2 pc
pumpkin 2slices
eggplant 1/2pc
boiled egg 1/2pc
vegetable oil 2Tbs.
garlic, ginger 1/2pc each

A

water 300cc
chicken cube 1/2pc
laurier 1leaf
vegetable juice 50cc

B

Bcurry cube 15g
dried basil 1/2tsp.
salt 1pinch
  1. Remove chicken skin, chop into bite-size, add salt and pepper.
  2. Chop garlic, ginger into small pieces, cut carrot into cubes, cut potato into half and leave it in water.
  3. Cut green bell pepper into 8, slice pumpkin, cut eggplant into half and make grill pattern cut on the skin. Fry these vegetables with 1 Tbs of oil in pot then set aside.
  4. Pour 1 Tbs of oil in same pot, fry garlic and ginger on low heat until fragrant, then turn to medium flame and fry sliced onion with 1 pinch of salt.
  5. Add chicken and fry.
  6. Add carrot, potato, Aand boil.
  7. When vegetables are boiled, addBand simmer on low heat.
  8. Season with salt and serve in a dish. Put 3. and boiled egg.
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