Recipes that even beginners can easily make 'authentic spice curry' are open to the public, and techniques useful for camping
Ingredients for 4 people
During the summer vacation season, there should be many people who work hard at outdoor activities such as camping and BBQs. In such outdoor activities, I would like to cook and eat dishes with a different atmosphere than usual, but even if I try to make outdoor dishes, I need special cooking utensils, and it is too professional and difficult for beginners. I can feel it. Therefore, I decided to explain in detail with photos the `` recipe for spice chicken curry that can be made with as simple ingredients as possible '' devised for camping by an editorial staff who loves curry.
Recipes such as 'Chop the onion into half' or 'Prepare 100g of tomato' that require a weighing instrument are troublesome when doing outdoor activities. So, for the spiced chicken curry I'm making this time, I've done the work that requires weighing at home in advance so that I don't have any leftover ingredients.
・ 2: Mix spices at home
・ 3: Explain the cooking procedure with a lot of photos
◆1: Ingredients for 4 people
The ingredients for 4 spice chicken curry are below. This time, we will use spices that are relatively easy to obtain such as ' cayenne pepper ', ' coriander ', ' cumin ' and ' turmeric '.
・ Garlic (2 cloves)
・Ginger (about the size of your thumb)
・Onion (1 ball)
・ Whole tomatoes (1 can or 1 pack)
・Chicken thigh (about 400g)
・Cayenne pepper (1/2 teaspoon)
・Coriander (4 teaspoons)
・Cumin powder (2 teaspoons)
・Turmeric (1/2 teaspoon)
・Cumin seeds (1/2 teaspoon)
・Salt (1/2 teaspoon)
・ Solid type consommé (1 piece)
In addition, the necessary cooking utensils are as follows.
・Container with lid for spices
・Rubber spatula (if you don't have one, you can use a wooden spatula or chopsticks)
・Heating appliances such as cassette stoves and camping burners
◆2: Mixing spices at home
It is very troublesome to do the weighing work outdoors, so I only prepare the spices at home. Prepare cayenne pepper, coriander, cumin powder, turmeric and salt ......
Put cayenne pepper (1/2 teaspoon), coriander (4 teaspoon), cumin powder (2 teaspoon), turmeric (1/2 teaspoon), and salt (1/2 teaspoon) in a container with a lid.
That's all I do at home. By mixing spices in advance, you can prevent situations such as `` the wind is strong and the spices are blown away ''.
◆3: Commentary on cooking procedures with lots of photos
When you arrive at the campsite or BBQ area, start cooking.
First, heat the chicken thigh skin side down over low heat. In addition, this time we use a folding burner 'ST-340' as a heating device.
Chop the garlic and ginger while the chicken is cooking. Rough chopping is OK.
A lot of oil will come out of the chicken thighs. This oil will be used to fry garlic and onions, so don't throw it away. Cook until the skin turns brown, then flip it over.
It's OK if the skin looks like this. Add a baked color to the back as it is ... ...
When the chicken is browned, remove it to a plate.
Add about 1/2 teaspoon of whole spices to the remaining oil. It's ok to use an eyeball here.
Heat over low heat and when small bubbles start to appear from the whole spice ......
Add minced garlic and ginger and continue heating over low heat.
While the garlic and ginger are heating, coarsely chop 1 onion.
When garlic and ginger turn brown ......
Throw in the onion, mix, and heat over high heat. At this time, there is no need to stir-fry it, it is OK to leave it until it smells fragrant.
When the scent comes out, add a small amount of water ......
Peel off the onion sticking to the bottom of the pan and mix. After mixing, leave it again, and when the water evaporates and it smells fragrant, add water and mix it … Repeat this process two or three times.
Then, the brown onion is completed like this. By throwing in water, the heat spreads throughout, and the red onion is completed at the explosion speed.
When the onion becomes amber color, put in a pack of whole tomatoes ......
Stir-fry over high heat while mashing whole tomatoes.
The point here is to get rid of all the water. Even if it looks like the water has decreased as shown below, continue to stir-fry over high heat.
Like this, it is OK if moisture does not seep out from the ingredients when making a path with a spatula. At this point, adjust the heat to low.
When the moisture is gone, prepare the spices that you prepared at home ......
Pour all into the pot.
After adding spices and frying for about 3 minutes on low heat, the ingredients will be dumpling like this.
Next, cut the chicken thighs that have been taken out on a plate into bite-sized pieces ...
put in the pot. Add about 400ml of water. At this time, it is OK even if the amount of water is not strictly observed. This time, I put in about 400 ml by eye while watching the groove of the PET bottle.
After that, add 1 solid consommé and simmer over low heat for about 20 minutes to complete.
The spiced chicken curry is delicious enough as it is, but this time I decided to add the okra I bought on the way to the campsite. There are many roadside stations and other community-based stores on the way to the campsite, where you can get fresh seasonal ingredients. The spiced chicken curry I'm making this time is made up of relatively simple ingredients, so the point is that even if you throw in the attractive ingredients you meet on the way, the balance of taste will not collapse easily.
Add okra and simmer for 20 minutes on low heat to complete the spice chicken curry.
It looks like this when served in dishes. When you eat it, the aroma of chicken skin and the rich flavor of onions and whole tomatoes are combined with spices, making it a full-fledged spice curry that you can eat at a curry specialty store. The okra that was thrown in jumped in and added color and taste, which is very good.
Kasurimeti '. Unlike the spices listed in the ingredients list, this herb is not commonly found in supermarkets, but it is easily available at online shops.
If you want to make a more authentic spice curry, we recommend the herb called '
If you add a pinch of Kasurimeti to the finished spice chicken curry, you can feel the ``sweet and bitter flavor'' that you can feel at a full-fledged curry shop. Kasurimeti is not an essential ingredient for curry making, but it is recommended to prepare it to enhance the extraordinary feeling of camping and BBQ.
In addition, if the spices and herbs used this time are not available at a nearby grocery store, it is convenient to use an online shop.
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