👨‍🍳 作り方

1. 1

   Roast the red bell pepper until the skin is charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and puree until smooth.

   💡 プロのコツ: Roasting brings out the sweetness of the bell pepper.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   💡 プロのコツ: Using a Dutch oven provides even heat distribution.
3. 3

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

   💡 プロのコツ: Be careful not to burn the garlic.
4. 4

   Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

   💡 プロのコツ: Toasting the spices enhances their flavor.
5. 5

   Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes.

   💡 プロのコツ: Browning the chicken adds depth of flavor.
6. 6

   Pour in the coconut milk and the pureed roasted red bell pepper. Stir well to combine.

   💡 プロのコツ: Ensure all ingredients are well incorporated.
7. 7

   Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.

   💡 プロのコツ: Simmering gently allows the flavors to meld.
8. 8

   Season with salt and black pepper to taste. Stir well.

   💡 プロのコツ: Taste and adjust seasoning as needed.
9. 9

   Serve hot, garnished with fresh cilantro, alongside steamed rice.

   💡 プロのコツ: The fresh cilantro adds a bright, herbaceous note.