Fullmeals

Tomato Curry Chicken – Waterless Style

Name: Tomato Curry Chicken – Waterless Style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3-4 People
Cuisine: Asian
Ingredients: 450g Chicken Thigh; 1 pc Onion (diced); 5-6 pcs Tomato (cut into chunks); 2-3 blocks Japanese curry roux; 2 tbsp Oil; 2 tbsp Cooking Wine; 1 tsp Salt; 1/2 tsp White pepper

Recipe by Cooking with Celia

Ready in40 min
Prep15 min
Cook25 min
CuisineAsian · Japanese
Serves3-4 People
DifficultyEasy
Spicy level1/5
Calories~450 kcal

Ingredients

Main Ingredients

450gChicken Thigh
1 pcOnion (diced)
5-6 pcsTomato (cut into chunks)
2-3 blocksJapanese curry roux
2 tbspOil
2 tbspCooking Wine
1 tspSalt
1/2 tspWhite pepper

Step-by-Step Instructions

1.Prepare Chicken and Vegetables
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of white pepper. Dice the onion and cut the tomatoes into chunks.
2.Sear Chicken
Heat 2 tablespoons of oil in a cast iron casserole or heavy-bottomed pot. Sear the chicken thighs until lightly golden on both sides. There's no need to cook them through. Remove the seared chicken and set aside.
3.Layer Vegetables and Chicken
In the same pot, add the diced onions and chopped tomatoes to form a base. Place the seared chicken thighs on top of the vegetables. The vegetables will release their own water during cooking.
4.Simmer First Stage
Pour 2 tablespoons of cooking wine over the chicken. Cover the pot with a lid and cook on low heat for 12-15 minutes. The vegetables will release their juices, creating a broth.
5.Add Curry Roux
After 12-15 minutes, open the lid and add 2-3 blocks of Japanese curry roux to the simmering liquid. Stir gently until the curry roux dissolves and the sauce thickens.
6.Simmer Second Stage
Cover the pot again and continue to cook on low heat for another 8-10 minutes, or until the chicken is fully cooked through and tender, and the sauce has reached your desired consistency.
7.Serve
Garnish with fresh parsley if desired and serve hot with rice.

Ready in

40 mins

Cuisine

Asian · Japanese

Prep Time

15 min

Cook Time

25 min

Serving

3-4 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Recipe by Cooking with Celia on YouTube

Adjust Servings

Measurements

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Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Chicken and Vegetables
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of white pepper. the onion and cut the tomatoes into chunks.
Sear Chicken
Heat 2 tablespoons of oil in a cast iron casserole or heavy-bottomed pot. the chicken thighs until lightly golden on both sides. There's no need to cook them through. Remove the chicken and set aside.
Layer Vegetables and Chicken
In the same pot, add the onions and chopped tomatoes to form a base. Place the chicken thighs on top of the vegetables. The vegetables will release their own water during cooking.
Simmer First Stage
Pour 2 tablespoons of cooking wine over the chicken. Cover the pot with a lid and cook on low heat for . The vegetables will release their juices, creating a broth.
Add Curry Roux
After , open the lid and add 2-3 blocks of Japanese curry roux to the liquid. Stir gently until the curry roux dissolves and the sauce thickens.
Simmer Second Stage
Cover the pot again and continue to cook on low heat for another , or until the chicken is fully cooked through and tender, and the sauce has reached your desired consistency.
Serve
Garnish with fresh parsley if desired and serve hot with rice.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 1 swap

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)

AllergensThis recipe contains gluten.

gluten

Helpful Tips

Small details that can improve the final result.

TipUse a Cast Iron Casserole
Use a cast iron casserole for best results as it retains heat well and helps vegetables release their moisture.
TipNo Need to Add Water
The tomatoes and onions will release enough liquid to cook the chicken and create the sauce.
TipSear the Chicken Until Lightly Golden
But no need to cook through at this stage.