Japanese Chicken Curry
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of garlic adds depth. Braising softens the texture and blends the sauce with the main ingredients.
Cut the chicken (700 g) into 2–3 cm pieces, slice the onion (200 g), and cut the carrot (240 g) and celery (100 g) into large pieces. Grate the garlic (12 g) and ginger (20 g).
Heat the olive oil (30 g) and brown the chicken for 6–8 minutes. Add the onion, garlic, and ginger and cook for about 5 minutes until softened.
Add the curry (20 g), carrot, celery, dashi with kombu and bonito (1900 g), coconut aminos (30 g), sake (30 g), and erythritol (15 g). Bring to a boil and simmer covered for about 20 minutes, then uncover and reduce for about 30 minutes until thick.
(5)
- :
- :
- :
- :
- :
If you have any questions about the recipe "Japanese Chicken Curry", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
