👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt, pepper, thyme, and curry powder. Let marinate for at least 15 minutes.

   💡 プロのコツ: Marinating helps the flavors penetrate the chicken.
2. 2

   Heat 2 tablespoons of 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.

3. 3

   Peel and slice the ripe plantains. Fry them in the same pot until golden brown. Remove and set aside.

4. 4

   Add the remaining 2 tablespoons of oil to the pot. Add the chopped onions, garlic, and ginger. Sauté until softened.

5. 5

   Stir in the chopped tomatoes and tomato paste. Cook for another 5 minutes, stirring occasionally.

6. 6

   Add the chopped carrots, sliced bell peppers, and optional chili peppers. Cook for 5-7 minutes until vegetables begin to soften.

7. 7

   Return the browned chicken to the pot. Add the chicken broth and bay leaf. Bring to a simmer, then cover and reduce heat to low. Cook for 45-60 minutes, or until the chicken is tender.

8. 8

   Gently stir in the fried plantains. Cook for another 5 minutes to allow flavors to meld.

9. 9

   Adjust seasoning with salt and pepper if needed. Remove bay leaf before serving.

   💡 プロのコツ: Taste and adjust seasoning before serving.