👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

   💡 プロのコツ: Ensure the pot is hot before adding chicken to achieve a good sear.
2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the curry powder and turmeric, toasting the spices for about 30 seconds until fragrant.

   💡 プロのコツ: Toasting spices enhances their flavor.
4. 4

   Add the chopped tomatoes, cinnamon stick, and bay leaf to the pot. Cook for 2-3 minutes, stirring occasionally.

5. 5

   Return the browned chicken to the pot. Add the breadfruit chunks and pour in the water or chicken broth. Add fresh thyme sprigs if using.

   💡 プロのコツ: Ensure there is enough liquid to mostly cover the ingredients.
6. 6

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the chicken is tender and the breadfruit is cooked through.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Season with salt and black pepper to taste. Remove the cinnamon stick and bay leaf before serving.

   💡 プロのコツ: Taste and adjust seasoning as needed.
8. 8

   Serve hot, typically with rice.

   💡 プロのコツ: This stew can also be enjoyed on its own.