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Bone-in Chicken and Summer Vegetable Soup Curry

Biaya $15, simpan $10

Sumber: Recommended by CookPal

  • 50 Min
  • 2 Porsi
  • $15

BAHAN-BAHAN

  • Main

    • 🍗 1 bone-in chicken thigh (300g)
    • 🍅 2 tomatoes
    • 🧅 1 onion
    • 🎃 4 slices of pumpkin (60g)
    • 🍆 1 eggplant
    • 1 bell pepper
    • 🧄 1 clove of garlic
    • 🧂 Pinch of salt and pepper

  • Soup

    • 30g curry roux (flake type)
    • 1/2 tsp consomme
    • 💧 500cc water

  • Oil

    • 3 tbsp salad oil

LANGKAH

1

Pierce the chicken skin with a fork and make cuts along the bone on the underside. Season with salt and pepper.

2

Cut tomatoes and onions into 1cm cubes. Quarter the eggplant and bell pepper lengthwise. Halve the garlic and crush it with the back of a knife.

3

Heat salad oil in a pot over medium heat. Fry the pumpkin, bell pepper, and eggplant until lightly browned, then remove. Add the chicken and cook until both sides are browned. Add tomatoes, onions, garlic, water, and consomme. Bring to a boil, cover, and simmer for 20–30 minutes.

4

Add curry roux to the pot and stir until dissolved. Simmer for 5 minutes and adjust seasoning with salt and pepper.

5

Serve the curry in a bowl and garnish with the fried pumpkin, eggplant, and bell pepper.

NUTRISI

Per 1 porsi

🔥

450

Kalori

  • 25g
    Protein
  • 30g
    Karbohidrat
  • 20g
    Lemak

💡 Tips

Use fresh summer vegetables for the best flavor.Adjust the spice level by adding more or less curry roux.Serve with rice or bread for a complete meal.

⚠️ Hati-hati

Resep ini hanya untuk inspirasi. Penggunaan spesifik perlu disesuaikan menurut perbedaan individu.