Main ingredients 🥩
Chicken thighCurry blocksOnionPotatoCarrotGarlicButterTomato sauce
Ttukdak Hyung's Japanese Curry
A hearty bowl of Japanese curry with chicken thigh, rice, and vegetables, infused with aromatic spices.
🙋 Recommended for
- ⭐ Those who want to have a satisfying meal with just one bowl of Japanese curry, without needing many side dishes.
- ⭐ Those who enjoy the combination of chicken thigh and rice.
- ⭐ Those who want to achieve a well-balanced flavor by adjusting the seasoning of the rice and curry.
Ingredients needed 🛒6 servings
- Solid curry for 12 servings
- Chicken thigh: 600g
- Japanese solid curry: 12 servings
- Onion: 3
- Potato: 4
- Carrot: 1
- Garlic: 5-10 cloves
- Salt: a little
- Pepper: a little
- Butter: 40g total
- Water: 2 cups (based on paper cup, 360ml)
- Coconut milk: 2 cups (based on paper cup, 360ml)
- Tomato spaghetti sauce: 2 large tablespoons
Recipe 🍳
- Season 600g of chicken thigh with salt and pepper.
- Melt plenty of butter (about 20g) in a pan (or pot) and sear the chicken thigh until golden brown on both sides. Cook while flipping to achieve a golden-brown color on both sides.
- Add another 20g of butter to the pan (or pot) where the chicken thigh was cooked. Add the pre-prepared onion, potato, and carrot, and stir-fry for 1 hour until the onion turns brown and disintegrates. It is important to maintain low heat and stir-fry until the onion turns brown and its moisture evaporates without burning.
- Transfer the stir-fried vegetables to a blender and blend until smooth.
- Pour the blended vegetables back into the pan. Add 2 cups of water (based on paper cup, 360ml) to the blender, rinse out any remaining blended vegetables, and add them to the pan.
- Maintaining low heat, once the curry boils, add 12 servings of Japanese curry (solid type) and dissolve it thoroughly with a spoon to prevent lumps.
- Add 2 cups of commercial coconut milk (or coconut milk) (based on paper cup, 360ml) and mix well. If coconut milk is unavailable, you can use 2 cups of regular white milk.
- Add 2 large tablespoons of commercial tomato spaghetti sauce and mix well. If tomato spaghetti sauce is not available, ketchup can be used as a substitute.
- Season 600g of chicken thigh with salt and pepper.
- Melt plenty of butter (about 20g) in a pan (or pot) and sear the chicken thigh until golden brown on both sides...
- Add another 20g of butter to the pan (or pot) where the chicken thigh was cooked. Add the pre-prepared onion, potato, and carrot, and stir-fry until the onion turns...
- Transfer the stir-fried vegetables to a blender and blend until smooth.
Cooking tips 💡
- The moisture content of the meat and vegetables differs, so adjust the heat in the middle to prevent the seasoning from burning.