Ingredients (4 servings)
8 chicken wings (approx. 480 g)
1 teaspoon salt
3 tomatoes (approx. 600 g)
2 cloves garlic
1 piece ginger
1 tablespoon flour
2 teaspoons oil
10 g butter
1/2 tablespoon consommé powder
1 tablespoon curry powder
1 teaspoon garam masala
2 laurel leaves
2 tablespoons fresh cream
4 servings rice
1. Make a cut in each chicken wing between the bone and meat, and sprinkle with salt. Let rest.
2. Thinly slice onions, chop tomatoes, and finely chop garlic and ginger.
3. Sprinkle the chicken in number 1 with some flour. Put oil in carbon pot and cook chicken wings until browned. Remove from pot.
4. Heat carbon pot and put in butter. Cook onions until they become soft and add garlic and ginger. Stir fry until they become light brown.
5. Add tomatoes, consommé powder, curry powder, garam masala, chicken from number 3 and laurel leaves. Put on the lid and cook on medium heat. When steam comes out from the side of the pot, turn down the heat to low and cook for about 40 minutes.
6. Adjust the taste with salt, add fresh cream and let boil.
(Rice) Place rice on plate with curry. Garnish with raisins, fried onions and pickles.
This is a recipe that utilizes the moisture from vegetables so water is not added. By stir frying the chicken and onion in the carbon pot until browned, they become fragrant and rich. The carbon pot seals well so the richness of the ingredients is not lost. Boned chicken also becomes tender, similar to being cooked under pressure.Curry powder and garam masala a lready conta ins many different spices and is also easy to find. Thus, it is easy to make an authentic tasting spice curry. Since this curry does not use a curry roux, the result is a healthy, savory spicy curry that contains the richness of vegetables.You can also rearrange the spices to your liking.
After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING