👨‍🍳 作り方

1. 1

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add the sliced onions and sauté until softened and lightly golden, about 8-10 minutes.

   💡 プロのコツ: Stir occasionally to prevent sticking.
3. 3

   Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.

5. 5

   Add the chicken pieces to the pot and brown them on all sides in the oil and onion mixture.

6. 6

   Sprinkle in the cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir well to coat the chicken.

   💡 プロのコツ: Adjust spices to your preference.
7. 7

   Pour in about 0.5 cup of water, or enough to create a simmering liquid. Bring to a gentle simmer.

8. 8

   Cover the pot and reduce the heat to low. Let the chicken simmer for 30-40 minutes, or until tender and cooked through.

   💡 プロのコツ: Stir occasionally and add a splash more water if needed to maintain a saucy consistency.
9. 9

   Once the chicken is cooked and the sauce has thickened slightly, taste and adjust seasoning if necessary.

10. 10

    Garnish with fresh chopped cilantro before serving.

    💡 プロのコツ: Serve hot with rice, couscous, or Sudanese bread (Kisra).