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Tomato and Curry Stew with Chicken and Lotus Root

Tomato and Curry Stew with Chicken and Lotus Root

I added curry roux to tomato stew and it turned out delicious!!

Ingredients: 5-6 servings

Chicken thighs
2
Lotus root
300 g
Carrot
2 medium
Minced Onion
1
Canned whole tomatoes
2 cans
Water
2 cups (400 ml)
Consomme soup stock cubes
2
Bay leaf
1-2 leaves
Olive oil
1 tablespoon
Soy sauce
1/2 tablespoon
Japanese curry roux
3 cubes
Salt
1 teaspoon

Steps

1. First, prepare the ingredients. Peel the lotus root and chop into chunks. Soak in vinegar water.
2. Cut the chicken into 4-5 cm pieces and cut the carrots into chunks.
3. Heat olive oil listed in the ingredients in a frying pan and cook the chicken.
4. Once the chicken has cooked through, add the minced onion and cook until golden brown.
5. Prepare the pressure cooker. Put the cooked chicken and onion, and all of the ingredients except for the curry roux and salt into the pressure cooker and bring to a boil.
6. Use your hand to crush up the whole tomatoes.
7. Cook for 15 minutes and then let sit. I let it sit for 3 hours.
8. Add the curry roux in pieces, so that it will dissolve easily, right before eating. Simmer for 5 minutes.
9. Add salt as a finishing touch, and then it's done.

Story Behind this Recipe

I wanted to make a stew with a twist, so I came up with this.