👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion for about 5 minutes until softened. Add the chopped garlic and ginger and cook for another minute until fragrant.

   💡 プロのコツ: Ensure the onions are softened but not browned.
2. 2

   Stir in the curry powder and cook for 1-2 minutes, stirring constantly, until fragrant. Add a little more oil if needed.

3. 3

   Add the chicken pieces to the pot and stir to coat them in the curry mixture. Brown the chicken lightly for a few minutes.

4. 4

   Pour in the chicken stock and bring to a simmer. Add the chopped potatoes and carrots. Cover the pot and let it simmer for 10 minutes.

5. 5

   Add the chopped taro leaves (or spinach) to the pot. Cover again and simmer for another 20 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.

6. 6

   Stir in the coconut cream and bring the stew back to a gentle simmer. Season with salt to taste.

   💡 プロのコツ: Do not boil after adding coconut cream.
7. 7

   In a small bowl, whisk together the flour and water to create a smooth slurry. Gradually stir this slurry into the simmering stew to thicken the sauce. Cook for another 5 minutes, stirring, until the sauce has thickened.

8. 8

   Serve hot, traditionally with steamed rice or taro.

   💡 プロのコツ: Garnish with fresh cilantro if desired.