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●Chicken Curry with Summer Vegetables and Amazake
■Ingredients
1 large chicken thigh (300g)
1 onion
1/4 each paprika (red and yellow)
3 pcs okra
1 eggplant
1/2 can whole tomatoes (200g)
1 clove each of garlic and ginger (grated)
(A) 1/4 teaspoon salt
(A) A pinch of pepper
(B)3 tablespoons sweet sake (straight type)
(B)2 tablespoons curry powder
4 tbsp olive oil
1 tbsp miso
2 servings of cereal rice
■How to make
【1】Cut chicken into bite-sized pieces, rub with (A), place in a zipper storage bag, add (B), rub in, and leave in the refrigerator overnight.
【2】Cut paprika into chunks, cut off the tough part of okura and cut in half lengthwise.
Cut the eggplant in half lengthwise, cut the eggplant in half lengthwise, and chop the onion.
【3】Heat half of the olive oil in a frying pan over medium-high heat and add the paprika, okura and eggplant.
Remove from the pan once they are browned and cooked through.
【4】Heat the remaining olive oil in the same pan as in step 3 over medium heat and fry the onions. When the onions start to brown, move them to the edge of the pan and add the chicken with the marinade to the empty space and cook until browned on both sides.
【5】When the chicken is browned, add the garlic and ginger.
Add 1/2 cup water and soybean paste.
Turn the heat down to medium-low, cover, and simmer for 7-8 minutes, stirring occasionally.
【6】Add 1/2 cup water and soybean paste.
Serve with cereal rice and garnish with the vegetables from step 3.
