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Bone-in Chicken and Summer Vegetable Soup Curry

비용 $15, 절약하다 $10

출처: Recommended by CookPal

  • 50 Min
  • 2 인분
  • $15

재료

  • 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

단계

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.

영양 성분

1인분당

🔥

450

칼로리

  • 25g
    단백질
  • 30g
    탄수화물
  • 20g
    지방

💡 팁

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.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.