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Instructions* Click image to start slideshow.
First, let’s prepare the chicken. Remove the skin and the fat from the chicken thigh and cut it into 4cm pieces.
Dust a tray with salt, pepper and curry powder. Arrange the chicken thigh onto the tray. You can also use chicken breast instead.
Sprinkle on salt, pepper and curry powder. Toss to coat.
Then, place the chicken into a clean plastic bag of the plain yogurt. Let the chicken soak in the yogurt.
Close the bag and let it sit in the fridge for half a day.
Now, let’s make the chicken curry. Turn on the burner and add vegetable oil to a pot. Suate the string bean pods on medium heat. Green bell peppers, okra and snap peas can also be used.
Add a pinch of salt and lightly stir. Add a small amount of water and cover. Cook on low heat.
Then, continue to saute until softened. The vibrant green will give the curry some color, making the dish visually appealing. Remove and save them for later use.
Next, add the butter to the pot. Add the chopped ginger root and garlic. Saute but avoid burning.
When the aroma grows stronger, add the coarsely chopped onion.
Stir-fry on medium hight heat until the onion slightly browns. Then, turn off the burner.
Add the curry powder and stir-fry.
The curry powder is easily burn so turn the heat off or maintain the lowest possible heat.
Now, add the packaged diced tomatoes and the water.
We are using this caramelized chopped onion.
Add the frozen caramelized onion.
After marinating, the chicken is more tender and juicier.
Add the chicken along with the yogurt. Add the salt.
Carefully mix the curry from the bottom.
Now, reheat the pot. When it begins to boil, cover.
Simmer for about 10 minutes.
Now, turn off the burner. Add the curry sauce mix, stir and completely dissolve it.
Then, add the string bean pods. Turn on the burner again.
Cover and simmer for 2 to 3 more minutes. You can adjust the amount of the salt, curry powder and curry sauce mix.
Finally, add the garam masala to taste and lightly mix. Now, it is ready.
Ladle the delicious yogurt chicken curry next to the rice in a bowl.
This curry sauce is relatively thin but rich in flavor and the slight sourness of the yogurt and tomato gives the dish a refreshing flavor. This is a curry that you want to enjoy especially in hot summer days. If you prefer a thicker version of the curry sauce, add extra curry sauce mix. The caramelized chopped onion gives the curry a rich and savory flavor. It is very handy to use so you should make a large amount of it and keep it in the freezer.