Chicken Curry with Hidden Vegetables

Name: Chicken Curry with Hidden Vegetables
Yield: 5 servings
Cuisine: American
Ingredients: 5 clove Garlic; 3 tbsp Vegetable oil; 10 Chicken drumettes - the first (thickest) joint of a chicken wing; 1 Salt and pepper; 1 to 2 tablespoons Curry powder; 1 large ★ Onion; 1 ★ Carrot; 1 stalk ★ Celery; 750 ml Water; 1 small box Curry roux (I used Java Curry)

cookpad.japan @cookpad_jp

I wanted to eat a lot of vegetables! But I wanted to eat a rich, deeply flavored curry like the kind you can get in a restaurant! So this is the curry we continue to make in our house. The generous amount of garlic adds richness and flavor, and the chicken is so tender! I worked on this recipe so that it would be spicy and easy to prepare.

The key point is to pre-season the chicken and to simmer it until it's falling-apart tender. The garlic adds richness, and the celery adds a nice fragrance. Even if you don't like vegetables, you may not notice that there are a lot in this curry. This recipe uses regular store-bought curry roux so it's easy! For 5 servings. Recipe by Toiroiro

cookpad.japan @cookpad_jp

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Ingredients

5 servings

5 cloveGarlic
3 tbspVegetable oil
10Chicken drumettes - the first (thickest) joint of a chicken wing
1Salt and pepper
1to 2 tablespoons Curry powder
1 large★ Onion
1★ Carrot
1 stalk★ Celery
750 mlWater
1 smallbox Curry roux (I used Java Curry)

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Steps

1

Peel and cut the garlic cloves in half. Stir fry the garlic in oil in a frying pan until fragrant. Take the garlic out of the pan.
2

Season the chicken drumettes with salt and pepper, and sprinkle all over with curry powder. Rub the seasonings in lightly with your hands.
3

Pan fry the chicken in the frying pan from Step 1 until browned all over. Take the chicken out. Don't throw out the oil!
4

Cut up the ★ vegetables and chop it all up roughly with a food processor. Don't purée it too finely, coarse chop is fine!
5

Stir-fry the chopped vegetables in the frying pan, that you browned the chicken in, until the onion is translucent to bring out the sweetness in the vegetables.
6

Put the stir-fried vegetables, the fried garlic and the browned chicken in a large pot. Add the water, cover with a lid and simmer. When the water comes to a boil turn the heat down to low and simmer for 30 minutes or so.
7

Skim off the scum, and keep simmering until the chicken is tender. That's the key.
8

When the chicken is tender take it out. Blend the contents of the pot until thick and smooth.
9

Return the chicken to the pot. Dissolve in the curry roux, and the "hidden"- vegetable curry is done!!
10

I've been using this curry powder recently. It's really nice.
11

I make saffron rice using a commercial mix. It's fragrant and the color is so pretty, so everyone loves it.
12

Serve with cabbage coleslaw - it's like like a fancy cafe-restaurant at home. My friend loved it too. It's so delicious!