Layered No-Water Curry
Layered No-Water Curry
Ingredients
- 1 pinch salt
- 140 g mushrooms, sliced
- 4 tomatoes, cut into wedges
- 1 aubergine, cut into chunks
- 2 small onions, sliced
- 3 chicken thigh fillets, about 450g, cut into bite-sized pieces
- 1 tablespoon sake
- 1 serving curry roux, for 5 servings
- 20 g butter
- 100 ml milk
- as needed cooked rice, for serving
Instructions
- 1
Cut the chicken thigh fillets into bite-sized pieces. In a bowl, massage the 1 tablespoon of sake into the chicken and let it rest for a short while, about 10 minutes.
⏱️ 10 min
- 2
Add a pinch of salt to the bottom of a large pot with a tight-fitting lid.
⏱️ 1 min
- 3
Layer the ingredients in the pot in the following order: first the sliced mushrooms, then the tomato wedges, followed by the aubergine chunks, then the sliced small onions, and finally the prepared chicken thigh fillets.
⏱️ 5 min
- 4
Place the curry roux on top of the layered chicken. If you are concerned about burning, you may add about 50ml of water at this stage.
⏱️ 2 min
- 5
Cover the pot with its tight-fitting lid to keep the steam in. Cook slowly over low–medium heat until everything is cooked through and tender, approximately 45 minutes. Do not stir during this cooking process.
⏱️ 45 min
- 6
Once cooked, remove the lid and give the curry a good mix to combine all the ingredients and dissolve the roux.
⏱️ 2 min
- 7
Add the 20g butter and 100ml milk to the curry. Stir well until the butter is melted and the milk is fully incorporated, creating a creamy sauce.
⏱️ 3 min
- 8
Serve the layered no-water curry hot with cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Layered No-Water Curry
- 1 pinch salt
- 140 g mushrooms, sliced
- 4 tomatoes, cut into wedges
- 1 aubergine, cut into chunks
- 2 small onions, sliced
- 3 chicken thigh fillets, about 450g, cut into bite-sized pieces
- 1 tablespoon sake
- 1 serving curry roux, for 5 servings
- 20 g butter
- 100 ml milk
- as needed cooked rice, for serving
Instructions
- 1
Cut the chicken thigh fillets into bite-sized pieces. In a bowl, massage the 1 tablespoon of sake into the chicken and let it rest for a short while, about 10 minutes.
⏱️ 10 min - 2
Add a pinch of salt to the bottom of a large pot with a tight-fitting lid.
⏱️ 1 min - 3
Layer the ingredients in the pot in the following order: first the sliced mushrooms, then the tomato wedges, followed by the aubergine chunks, then the sliced small onions, and finally the prepared chicken thigh fillets.
⏱️ 5 min - 4
Place the curry roux on top of the layered chicken. If you are concerned about burning, you may add about 50ml of water at this stage.
⏱️ 2 min - 5
Cover the pot with its tight-fitting lid to keep the steam in. Cook slowly over low–medium heat until everything is cooked through and tender, approximately 45 minutes. Do not stir during this cooking process.
⏱️ 45 min - 6
Once cooked, remove the lid and give the curry a good mix to combine all the ingredients and dissolve the roux.
⏱️ 2 min - 7
Add the 20g butter and 100ml milk to the curry. Stir well until the butter is melted and the milk is fully incorporated, creating a creamy sauce.
⏱️ 3 min - 8
Serve the layered no-water curry hot with cooked rice.
⏱️ 2 min