-62- Tom’s Workers: Kokoro’s Curry Rice
Full of spices! Authentic Indian style taste
2 (500g) chicken thighs
1 tsp salt
dash black pepper
2 (300g) potatoes
1 (200g) carrot
4 servings rice
2 cloves garlic
1 (10g) piece ginger
1 (200g) onion
1 stalk celery
3 tbsp vegetable oil
½ tbsp honey
3 tbsp weak flour
3 tbsp curry powder
700 mL Sanji’s chicken stock (see p.95)
2 bay leaves
1 and ½ tsp salt
½ tbsp garam masala
sweet and sour pickled Japanese leek (as desired)
vegetables pickled in soy sauce (as desired)
[How to Cook]
① Cut chicken meat into bite size pieces, salt and pepper. Peel potatoes and carrot, and chop into chunks. Dice garlic, ginger, onion and celery, and roughly chop tomato.
② In a frying pan, heat 1 tbsp vegetable oil, garlic, and ginger over medium heat. When it becomes aromatic, add onion and celery, cooking until wilted. Add honey and cook until a little color is added (A).
③ Add 2 tbsp vegetable oil to ② and turn to low heat. Add weak flour and curry powder and cook ~5 minutes. Add tomato (B). Cook 2-3 minutes, stirring occasionally.
④ When steam comes out from the tomatoes, add Sanji’s chicken stock in three batches, mixing after each. When it starts boiling, scoop froth from the top as it appears. Add bay leaves and 1 tsp salt. Simmer on low heat.
⑤ Heat 10g butter in a frying pan, add ①’s chicken. Cook on medium until light brown, then add to ④’s pot.
⑥ Add 10g butter to ⑤’s frying pan and stir fry potatoes and carrot. When both sides of the potato are transparent, add them to ④’s pot. Cook on low 30-40 minutes, stirring occasionally. Continue to simmer until thickened. When thickened, add remaining salt and garam masala, and mix. Remove from heat.
⑦ Place rice on plate, and top with curry. Eat with sweet and sour pickled Japanese leek and vegetables pickled in soy sauce if desired.
Chopper: I could eat it forever!
Comic: Tom’s workers beautiful secretary Kokoro.
Kokoro: On that subject…