Swoon! Bone-in Chicken and Summer Vegetable Curry

Swoon! Bone-in Chicken and Summer Vegetable Curry

This is my first recipe for the summer curry season! Recharge your summer batteries with a oh-so-tender chicken and summer vegetable curry! I have some tips for arranging it on the plate too. Swoon...

Ingredients: 5 to 7 servings

Onions (large)
1 teaspoon
Storebought curry roux
1 box (5 servings)
To pre-flavor the chicken:
Chicken drummetts
★Salt and pepper
a small amount
★Grated garlic
1 clove
★Grated ginger
1 piece
5 tablespoons
White wine
100 ml
Hidden flavors:
●Japanese Worcestershire-style sauce
2 teaspoons
1 teaspoon
1 piece
Kabocha squash
to taste
to taste
Eggplant (slim Japanese type)
to taste
Coffee cream
to taste


1. Combine the drummettes and chicken flavoring ingredients (the ★ ingredients) in a plastic bag, and leave to marinate in the refrigerator.
2. if you are using carrots as a garnish, cut out using decorative cutters.
3. Finely chop the onions and transfer on a microwave-safe plate. Sprinkle sugar, cover with plastic wrap and microwave for 5 minutes. This is to make the onions easier to sauté.
4. Heat 1 tablespoon of vegetable oil (not listed) in a pot, add the onions from Step 3 and sauté. When wilted, turn the heat down to low, and keep on sautéing until caramelized.
5. Keep it up! In about 30 minutes, the onions will gradually turn golden brown. If you have time, keep sautéing for longer.
6. If you continue for about an hour, you will have caramelized onions.
7. Add the peeled and roughly chopped carrots and apple to the pot, sauté lightly, add 500 ml water and simmer for 15 minutes. Turn off the heat and leave to cool.
8. Heat 1 tablespoon of vegetable oil (not listed) in a frying pan, add the marinated chicken from Step 1, and pan fry over medium heat until browned. Add white wine and simmer for a minute.
9. Put the cooled mixture from Step 7 into a blender and puree until smooth. Return to the pot, add a bay leaf and 500 ml water and heat.
10. Add chicken to the pot, and simmer slowly for an hour.
11. Turn off the heat, add curry roux and the ● hidden flavor ingredients, and simmer for another 10 minutes. The curry is finished.
12. The vegetables: Cut the carrots and kabocha squash, cover with plastic wrap and microwave for 2 minutes.
13. Cut the okra into half lengthwise. Cut 10 cm eggplants into half lengthwise also.
14. Sauté the vegetables from Steps 12 and 13 in a tablespoon of butter (not listed) and season with salt and pepper (not listed). The side vegetables are done.
15. Arrange the rice, curry and side vegetables on a plate. Drizzle coffee cream and draw a line through with a chopstick to make a pretty pattern.
16. Done.
17. If you make too much curry, try Recipe ID: 1171495 "Curry Rice Gratin (Doria) With Last Night's Leftover Curry"
18. If you still have leftover curry, try Recipe ID: 1170737 "Italian Stir-Fry Made From Yesterday's Leftover Curry," too.

Story Behind this Recipe

I added summer vegetables to a seriously yummy curry recipe.