👨‍🍳 作り方

1. 1

   Score each piece of chicken in two or three places, slicing about 1cm into the meat.

   💡 プロのコツ: This helps the chicken absorb the flavors.
2. 2

   In a food processor, blend the quartered onion, chopped tomatoes, peeled ginger, peeled garlic, serrano chilies, ground cumin, ground coriander, and ground turmeric to a rough paste.

   💡 プロのコツ: Add a tablespoon of water if needed to help the blending process.
3. 3

   Rub one-third of the paste all over the chicken pieces, ensuring it gets into the cuts and under the skin. Reserve the rest of the mixture. Refrigerate the chicken for at least 1 hour, or up to 5 hours.

4. 4

   In a large pan, melt the coconut oil over medium heat. Add the reserved paste and cook, stirring occasionally, for 20 minutes, or until all the moisture evaporates. Increase the heat slightly and cook for another 3-5 minutes until the paste is thick and dark.

5. 5

   Add the coconut milk to the pan and simmer for 25-30 minutes, stirring occasionally, until the sauce has thickened.

6. 6

   Add the marinated chicken pieces and any accumulated juices into the curry sauce. Bring to a simmer, cover, and cook for 5 minutes until the flavors have combined.

7. 7

   Stir in the lemon juice, salt, and freshly ground black pepper to taste. Simmer for another 2 minutes.

8. 8

   Garnish with fresh chopped coriander and serve hot with rice or ugali.

   💡 プロのコツ: Hard-boiled eggs, halved, can be added to the sauce in the last 5 minutes of cooking for an extra touch.