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  • Hi, I am Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s season the chicken drumsticks.

  • Sprinkle on the salt,

  • pepper

  • and curry powder.

  • Flip the chicken over

  • and then sprinkle on the salt,

  • pepper

  • and curry powder again.

  • Toss to coat evenly.

  • Next, let’s grate the onions using a food processor.

  • Cut the onions in half and then into rough pieces.

  • Put the pieces into the bowl

  • and cover with a lid.

  • Pulse several times and then turn on the processor.

  • And now the onion is grated.

  • Let’s saute the chicken.

  • Add the olive oil to a pot and turn on the burner.

  • Dust the chicken pieces with flour,

  • flip them over

  • and dust again.

  • Toss to coat evenly.

  • Now, line up the chicken in the heated pot.

  • Lightly brown the surface and flip them over.

  • The curry powder easily burns so keep your eyes on it.

  • Remove the chicken and set aside.

  • Next, add a little more olive oil to the pot

  • and drop in the grated onion.

  • Stir the onion on high heat

  • and reduce the liquid.

  • Continue scraping the scorched onion off the bottom and sides

  • and brown the onion on high heat for about 30 minutes.

  • When it comes to the end, reduce the heat to low

  • and carefully caramelize the onion.

  • Now, add the cumin seeds,

  • grated ginger

  • and garlic.

  • Stir the mixture and allow the aroma to grow stronger.

  • Then, add the curry powder

  • and saute for 2 to 3 minutes until aromatic.

  • Now, add the canned tomato

  • and continue sauteing the mixture.

  • Add the water

  • and crumble in the chicken bouillon cube.

  • Next, add the yogurt

  • and distribute it evenly.

  • Place the chicken into the pot.

  • Bring it to a boil on high heat

  • and remove the foam.

  • Cover

  • and simmer for 25 to 30 minutes on low heat.

  • This will allow the bone marrow to melt into a savory broth.

  • Occasionally stir the bottom of the pot to keep it from burning.

  • Finally, add the salt,

  • pepper,

  • curry powder, garam masala spices,

  • and the fruit jam,

  • and distribute evenly.

  • Cover

  • and simmer for 2 to 3 more minutes.

  • Turn off the burner

  • and now the curry is ready to serve.

  • Place the steamed zakkoku-mai,

  • rice with mixed grains and seeds onto a plate.

  • Ladle the chicken curry next to the rice.

  • And now, the chicken curry is ready.

  • Sauteing the onion for 30 minutes is quite a bit of work

  • but your effort will be rewarded by the delicious chicken curry.

  • Add the powdered spices again in the final stage

  • since they easily lose the aroma when cooked thoroughly.

  • When rushed, you may use

  • ready to cook fried onion paste to save time.

  • Good luck in the kitchen!

Hi, I am Francis,

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B2 curry chicken onion powder pot evenly

Chicken Curry

  • 42 5
    阿多賓 posted on 2013/09/19
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