👨‍🍳 作り方

1. 1

   Season the chicken pieces generously with salt and pepper.

   💡 プロのコツ: Ensure even seasoning for best flavor.
2. 2

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

   ⏱️ 10 minutes
3. 3

   Add the chopped onions to the same pot and sauté until softened and lightly browned, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Add the chopped tomatoes and curry powder. Cook, stirring, for about 5 minutes until the tomatoes start to break down.

   ⏱️ 5 minutes
6. 6

   In a small bowl, whisk the peanut butter with a little of the chicken broth or water until smooth. Add this mixture to the pot, along with the remaining broth or water and the bay leaf.

   💡 プロのコツ: Whisking the peanut butter separately prevents lumps.
7. 7

   Return the browned chicken pieces to the pot. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.

   ⏱️ 35 minutes

   💡 プロのコツ: The sauce should thicken nicely.
8. 8

   Remove the bay leaf. Season with additional salt and pepper if needed. Serve hot, ideally with sadza or rice.