Indian Curry! Low-Calorie!

Name: Indian Curry! Low-Calorie!
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Chicken (wing, breast); 1 tbsp ◇Curry powder (for the meat rub); 1 tbsp ◇Flour; 1 tsp ◇Salt; 2 Onion; 1 piece Finely chopped ginger; 2 tbsp Curry powder (for curry base); 1 Bay leaf; 1 Chicken consomme; 400 grams 〇Whole tomatoes; 1 large 〇Potato; 1/2 〇Apple or Carrot; 1 〇Onions; 2 clove 〇Garlic; 1 tbsp Soy sauce; 1 tbsp Japanese Worcestershire-style sauce; 1 Cumin, chili powder, garam masala (if available); 2 tbsp Butter; 3 tbsp Yogurt

cookpad.japan @cookpad_jp

Indian curry is delicious and I love it, but it requires a lot of spices and is a bit of a pain to make!
I think I have come close to restaurant quality using few spices.

Saute the cumin seeds with the ginger if you are using them.
Use the garam masala (1/2~1 tablespoon) for the finishing touch if you have it.
The blended mixture tends to splatter everywhere when cooking, so it's good to cover it with a lid. Please simmer it over low heat while occasionally stirring to keep it from burning. For 4 servings. Recipe by Wanko mama

Indian curry is delicious and I love it, but it requires a lot of spices and is a bit of a pain to make!
I think I have come close to restaurant quality using few spices.

cookpad.japan @cookpad_jp

Indian curry is delicious and I love it, but it requires a lot of spices and is a bit of a pain to make!
I think I have come close to restaurant quality using few spices.

Saved

Ingredients

4 servings

500 gramsChicken (wing, breast)
1 tbsp◇Curry powder (for the meat rub)
1 tbsp◇Flour
1 tsp◇Salt
2Onion
1 pieceFinely chopped ginger
2 tbspCurry powder (for curry base)
1Bay leaf
1Chicken consomme
400 grams〇Whole tomatoes
1 large〇Potato
1/2〇Apple or Carrot
1〇Onions
2 clove〇Garlic
1 tbspSoy sauce
1 tbspJapanese Worcestershire-style sauce
1Cumin, chili powder, garam masala (if available)
2 tbspButter
3 tbspYogurt

Saved

Steps

1

Mix the ◇ ingredients together in a plastic bag, and rub the mixture into the chicken wings. Let sit at room temperature for 30 minutes. You can use chicken breast in place of the wings when you are short on time.
2

Place ingredients marked 〇 in a blender with 300 ml water. Blend until thickened. Add the canned tomato juice first, and cut up the vegetables beforehand to speed this step up.
3

It is easier if you use onions that has been baked in an oven (cover in foil, sprinkle with some oil, and bake for 35 minutes at 200℃).
4

Add 1 tablespoon cooking oil to a pot, and saute the chicken until golden brown. Take out the chicken momentarily, and wipe the pot with a paper towel.
5

Add 1 tablespoon cooking oil, 1 tablespoon cumin seeds, and ginger (or red pepper) and saute until fragrant. Then add in the onions and thoroughly saute until they become golden brown. Add in 2 tablespoons of curry powder and saute so that it doesn't burn or stick to the sides of the pot. The red pepper burns easily, so take it out once before sauteing the onions.
6

Return the chicken to the pot, add in the ingredients you mixed in the blender, bouillon, and bay leaf. Add the yogurt as well. Return the red pepper to the pot at this point (if you are using it). You can make this spicy by using red chili pepper powder or garam masala, when not using red peppers.
7

Cook over a low heat for 30 minutes-1 hour; if the amount of water becomes too little, add more as you simmer. Add soy sauce, Japanese Worcester sauce, 1/2 tablespoon cumin powder (if you have it), and 1 tablespoon chili powder, and simmer for about 5 minutes. Season with salt and pepper to taste, add the butter, turn off the heat, and it is done!
8

By using a blender on the ingredients marked with 〇, you get a really smooth finish.