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Bone-in Chicken and Summer Vegetable Soup Curry

成本 $15, 节省 $10

来源: Recommended by CookPal

  • 50 Min
  • 2 份数
  • $15

食材

  • 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

步骤

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.

营养成分

每份

🔥

450

卡路里

  • 25g
    蛋白质
  • 30g
    碳水化合物
  • 20g
    脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。