Tomato and Curry Stew with Chicken and Lotus Root
Tomato and Curry Stew with Chicken and Lotus Root

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, tomato and curry stew with chicken and lotus root. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tomato and Curry Stew with Chicken and Lotus Root is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Tomato and Curry Stew with Chicken and Lotus Root is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook tomato and curry stew with chicken and lotus root using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Tomato and Curry Stew with Chicken and Lotus Root:
  1. Take 2 Chicken thighs
  2. Prepare 300 grams Lotus root
  3. Get 2 medium Carrot
  4. Get 1 Minced Onion
  5. Make ready 2 can Canned whole tomatoes
  6. Get 400 ml Water
  7. Prepare 2 Consomme soup stock cubes
  8. Prepare 2 leaves Bay leaf
  9. Make ready 1 tbsp Olive oil
  10. Make ready 1/2 tbsp Soy sauce
  11. Get 3 cubes Japanese curry roux
  12. Get 1 tsp Salt
Instructions to make Tomato and Curry Stew with Chicken and Lotus Root:
  1. First, prepare the ingredients. Peel the lotus root and chop into chunks. Soak in vinegar water.
  2. Cut the chicken into 4-5 cm pieces and cut the carrots into chunks.
  3. Heat olive oil listed in the ingredients in a frying pan and cook the chicken.
  4. Once the chicken has cooked through, add the minced onion and cook until golden brown.
  5. Prepare the pressure cooker. Put the cooked chicken and onion, and all of the ingredients except for the curry roux and salt into the pressure cooker and bring to a boil.
  6. Use your hand to crush up the whole tomatoes.
  7. Cook for 15 minutes and then let sit. I let it sit for 3 hours.
  8. Add the curry roux in pieces, so that it will dissolve easily, right before eating. Simmer for 5 minutes.
  9. Add salt as a finishing touch, and then it's done.

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