👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat.

   💡 プロのコツ: Ensure the pot is large enough to hold all ingredients.
2. 2

   Add chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Add the chicken pieces to the pot and cook until lightly browned on all sides.

   💡 プロのコツ: Don't overcrowd the pot; cook in batches if necessary.
5. 5

   Stir in the turmeric powder and curry powder, and cook for 30 seconds until fragrant.

6. 6

   Add the cubed taro root, coconut milk, and chicken broth to the pot.

7. 7

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the taro is tender and the chicken is cooked through.

   💡 プロのコツ: Stir occasionally to prevent sticking.
8. 8

   Season with salt and black pepper to taste.

9. 9

   Serve hot, garnished with fresh lime juice.

   💡 プロのコツ: Lime juice adds a bright, fresh contrast to the rich stew.