7's recipe────Restaurant Bar CAY’s Spicy Curry

2 Chicken breasts
1 Medium-sized onion
1/2 Medium-sized carrot
1/3 Celery

Curry powder 　20g
Cumin powder　10g
Garam masala　10g
Whole tomato　 200g（1 can）
Cumin seeds　10g
Coriander seeds　10g
1 Garlic
Ginger　8-9g
Water　300cc
Chicken bouillon　20g
Wine vinegar　1/2 of a tea spoon
Salt
Honey　25g
Olive oil　50㏄ and 30cc

◯ Curry Sauce

1.　Finely chop the onions, carrots, celery, garlic and ginger, and chop the chicken into bite-sized pieces. Season with salt and pepper.

2. Finely chop the cumin seeds and coriander seeds with a kitchen knife.

3. Put 50 ㏄ of olive oil in a pan and warm up ginger and garlic over low heat until the aroma is released.

4. Add the vegetables to the pan to bring out the sweetness of the vegetables over low heat.

5. Add powdered spices and whole tomatos.

6. Add water and chicken consomme and simmer over low heat for about 1 hour.

7. Grill the seasoned chicken in a frying pan over medium heat.

8. When the chicken is grilled in the outside, remove it from the frying pan and simmer it with the vegetables for about 10 minutes.

◯ Spice oil

9. Put the whole spices chopped with 30 ㏄ of olive oil in a frying pan and heat over low heat. When it starts to snap, remove it from the heat.

10. Turn off the heat of the stewed curry sauce, season the pot with honey, vinegar, and salt, and finally add the spice oil.

11. Completed with your favorite rice!

We recommend that you use whole spices because the scent of spices can better be deepened, by frying in oil, through a process called "tempering". We recommend to add the oil when it is cold, as the seeds will bounce when poured into hot oil.
You can also use this spice oil in the first step of cooking, the spices aroma will spread to the ingredients and you can enjoy a different taste of curry.
If you use powder spices instead of whole spices we recommend you to add it at the end as the concentration of aroma is even more concentrated in powder spices.

We recommend you to add seasonal vegetables to the curry. In addition to the fact that vegetables are the most delicious when consume at the right season, it is said to support your physical condition with the nutriments needed this time of the year.

Autumn vegetables are said to have the effect of relieving summer fatigue and warming the body in preparation for the cold of winter. Why not grilling lotus roots, carrots, spinach, mushrooms, ..., and then add them into your curry pot. Vary the cooking method and ingredients, to change the taste of this recipe for endless fun.