RECIPECurried chicken and summer vegetable soup with whole tomatoes

Curried chicken and summer vegetable soup with whole tomatoes

Material 2people
Awaodori chicken thigh 250g
tomato 2
aubergine (Eggplant) 1/2
red and yellow bell peppers 1/4 each
salad oil 2 tbsp
butter 2 tbsp
garlic (grated) 1 tsp
ginger (grated) 1 tsp
curry powder 1 tbsp
water 300g
salt small amount
curry powder 1 tbsp
mayonnaise 1 tbsp
tomato juice 100g
chicken stock (powdered) 5g
salt 1/3 tsp
Recipe / How to make
Step1 Cut the chicken thighs into bite-size pieces and season. Cut aubergine and bell peppers in 6 pieces each.
Step2 Remove the tomato stem, make a cross cut on the bottom of tomatoes and skin them after merging into boiling water.
Step3 Heat 1 tbsp of oil in the pan and fry aubergine and bell peppers.
Take the vegetables out, add 1 tbsp of oil and fry Step1 until it turns golden brown.
Remove chicken from the pan.
Step4 Add butter and cook grated garlic and ginger until the smell stands out.
Put curry powder and stir until it completely dissolves.
Place the chicken back and stir to allow the entire mixture to get settled.
Step5 Add water and seasoning to Step4, bring it to a boil, then put vegetables Step2 & Step3 in and let it simmer for 15 minutes.