【初心者歓迎】スパイスチキンカレー&副菜3種を60分以内でつくる。おしゃれ本格店風！ほめられワンプレートカレーの作り方。

【初心者歓迎】スパイスチキンカレー&副菜3種を60分以内でつくる。おしゃれ本格店風！ほめられワンプレートカレーの作り方。

[Music] Stir, mix, delicious. Hello, I’m Kariko India today. I think I’ll make an authentic spice curry plate in an hour.What kind of spice curry plate is it? If I go to a so-called spice curry restaurant with turmeric rice and three types of chicken curry side dishes like this, I’ll probably make a side dish of it. First of all, it’s rice. Let’s prepare the rice. It usually takes about an hour to cook the rice, so while the rice is cooking, I make the curry and three types of side dishes. I think I’ll make it right away.First of all, let’s talk about the rice. Yes, it is regular Japanese rice that has been polished. Add water as usual without reducing the amount of water. And then I’m going to add some turmeric here . It’s 1/4 cup, please mix it well. As long as there are no lumps, it’s totally fine. Once you’ve added it like this, set it in the rice cooker. It seems that the rice will be cooked 50 minutes after it starts. Next, I think I’ll make curry. The usual 4 ingredients for curry are onions, tomatoes, garlic, and ginger . Today I’m going to use bell peppers for this. I use green peppers for flavor, but you can also use shishito peppers or green chili peppers. In other words, green chili peppers are normally used in India, but it seems like green peppers are used instead of green chili peppers. It’s chicken curry, so please prepare some chicken. That’s roughly 400g. If you buy one or two, please cut them. Today, when I make this spice curry plate, I usually do it on days when I want to serve spice curry to someone, or on days when I want to put a little spirit into it, so today I’m going to show you how to make my own spicy curry. I think I’d like to introduce it to you. First of all, I’m going to add a little bit of technique to the chicken. First of all, sprinkle about 1/2 cup of pepper on this chicken.You can use it coarsely or finely.Mash it a little bit.Also, add a little salt. If you add too much , it will get salty, so use about 1/4 teaspoon. The reason why we sprinkle pepper here is that the pepper sticks to the surface of the chicken. When you add it to the curry later , the pepper is still stuck to the chicken as it is boiled.The curry also has powdered spices added later on, but rather than adding the pepper at that time, you sprinkle it on the chicken first. If you add it after cooking, the spiciness that comes with the chicken will be so much better. Also, you don’t really need to sprinkle salt on it , but when you don’t have time like this, if you sprinkle a little bit on it, it will taste like stewed chicken, so this is also a bit of a trick. This is the end of the meat . Preparing the next vegetable.The garlic and ginger will be used later by rubbing them on the frying pan, so that’s all. If you use a whole green pepper, it will be a bit smelly, so the amount is about 2 or 1 shishito pepper. Now I’m going to add flavor to it, so I’m going to roughly chop it. Something like this Next time I will use half a tomato, which is roughly chopped. Cut into appropriate chunks. Finished with tomatoes and peppers. Next, onions. This time, I’m going to cut the onions a little to save time, and then I’m going to cut them into thin slices because I want to give them the melt-in-your-mouth texture that I like. You can thinly slice it by hand, but it’s faster to use a slicer.It turned out to be 1/2 onion, but it was a bit big, so I measured it and it was about 200g, which is about 1 small onion. Now use your hands to finely slice the remaining onion . Finished slicing the onions. It’s been 6 minutes so far . Let’s stir-fry this right away. First of all, add about 1 tablespoon of oil to a frying pan.Well, today I’m going to show you how to make a super delicious curry that you can use without any preparation.It’s super delicious, so I use a lot of spices, but there are things you can omit. Yes, you can omit things that don’t need to be said.First of all, the spices that I always use are 5 cardamom, 5 gloves, cinnamon 5 cm, and 555 set.I think I ‘ll add star anise.1 horn. It’s a brown color, it has a smoky scent, but I’m going to add this, so if you don’t have all of them, you can finish them all, just a little bit . When you stir it up, it will start to simmer like this.When you feel that the cardamom is starting to swell, add the onion.After you’ve given it all a little stir-fry, start frying . It’s okay. First of all, let’s fry this for 34 minutes until the onions are soft. After about 4 minutes, the onions will have turned quite brown, so I think I’ll add some grated garlic and ginger at this stage. I think that tube can be used as a substitute at all.Pan-Pan-Pan Ginger is about the same amount as garlic, about 1 teaspoon, and it’s okay.Pan-Pan-Pan Add green pepper at the same time.Green pepper as well. After I add it, I stir it up. Well, by adding the garlic, ginger, and green pepper a little later, it retains a little bit of flavor. Yes, I sautéed the onions today, and when I was about to fry them for an additional 23 minutes, I added the garlic and ginger. I’ve already added the bell peppers.The color of the fried onions has gotten quite dark , so I think I’ll fry them for about 2 more minutes.It ‘s already quite brown.Then I’ll add the tomatoes.It’s thinly sliced. The onions hurt quickly Yeah, they’re perfect, and the tomatoes are fine at first, but if you mash them little by little like this, they’ll turn into a tatty consistency.When they become tatty, mash them and stir-fry them thoroughly. It takes about 2 minutes , but if you fry the tomato until the flesh is completely crushed and you can’t see it , it will be delicious.Recently, tomatoes have become cheap, so you can use regular tomatoes instead. My family is tired when it’s high, so I’m begging for a little bit.When these tomatoes simmer, they lose moisture and burn easily , so I lower the heat a bit.And then this one.It’s almost over. I have about an hour to spare, but it’s still too early to give up, but I’m going to add the spices. First, I’m going to add 1 tablespoon of refreshing spice, or 3 teaspoons. Next, I’m going to add 2 teaspoons of ground cucumbers. Next, I’m going to add 1/2 teaspoon of turmeric. 1/2 teaspoon of chili pepper.Powder spice is the usual spice.You can omit the chili pepper, but don’t omit the powder spice.Also add salt at the same time.1 teaspoon I’m serious, I’m already in the middle of adding powder spices, but I’m going to add some chicken.I’ve got chicken spices and salt waiting today, so I thought they’d be pretty similar, so at this point, I’d let the chicken cook a little first. The pepper that I added earlier won’t escape into the roux, so I’ll roast it just a little bit. It’ll be about 1 minute. Return it to medium heat and let it cook until the surface changes color, and that’s enough . It looks like this, right? Then I’ll add 150ml of water.Seriously , here ‘s the best thing you can do even if you cut corners at the same time.Coconut milkCoconut milk can really make a lazy curry delicious.It’s really magic. It’s something like this. Pour in 100ml. Yes, it looks like this. If you like coconut milk to be very strong, you can change the ratio of water and coconut milk to make a curry with a strong coconut milk flavor. Stir it. Stir it. Yes. Then I’ll bring this to a boil and cook it on a low heat for about 10 minutes.I’d like to say this for a moment, but I think I ‘ll make some vegetables in the next 10 minutes.I’ll make 3 types of side dishes. But when I look at this, it’s purple cabbage, carrots, and parkchi.The coriander is just cut, so it may not have been a vegetable.Well, I’ll make the purple carrots just in case.The side dishes for the purple cabbage and carrots are purple cabbage. It’s super easy because it only uses carrots.Purple cabbage is expensive, but this one costs around 100 yen.Purple cabbage is often sold in 1/4 cut pieces , but it’s about 200g worth. I will use it today I’m going to make it in that bag so I can make it all ahead of time.Of course, you can also use a Tupperware or a bowl.Then, I’m going to start by cutting the purple cabbage into strips.If it’s cut along the lines and it’s too long, it’s hard to eat, so I’m going to cut it while I cut it. You can add a line in the middle like this, but while inserting the line, cut it like this.The core is a little hard, so you can just peek through the core, so you can see the core.Cut it like this . The recommended vegetables for that curry in the bag are ones that are quite sour.If the curry is sour , it’s perfectly fine to use something sweet or salty, but it’s fine for regular curry. Surprisingly, it doesn’t have any sourness . It’s like using sourness as a side dish. Yes, I put it in the bag now . Then, put a teaspoon of salt here. It’s quite appropriate, but 1/2 is a little bit. That’s a lot , right? Fill it with about 1/2 or less. Then put the lid on and shake it well. Shake it well and then let the air out. Once you let the air out, it’s time to knead it. By kneading it, you’ll save a lot of time. It’ll be okay if I just rub it this much, so I’m going to give it a good squeeze, then let it air out even more. You wait there for a second. Let’s leave this until the carrot side dish is ready. Next time I’ll go to the carrots. Carrots like carrot rapée too much. I’ve already given you the recipe before, but I’m going to make the same one.I’m making the same recipe, but it’s not fun to make the same one, so I think I’ll make it using the machine I’ve been using recently to make Carrot Rapée. In that video, I’m doing it manually, so if you want to do it manually, please watch that . It’s a great product that allows you to make a character rappe. It’s not bad. All the people who like the real carrot rappe should buy it. This is it . This is the end of the two strips. Yes, it’s too much. Yes, it’s over. It’s like this. The base of the carrot lafe will be ready in a blink of an eye. Then we’ll make more and more here, but first we’ll make the marinade in the bag. First, add 1/4 teaspoon of salt. 1/4 teaspoon of salt. 1 tablespoon of sugar 2 tablespoons of vinegar Well, there are a lot of people who make carrot rapé using olive oil, but when I use it as a side dish for curry, it gets a bit oily, so I basically don’t use it these days. I don’t use oil. Instead, I add spices to make it a little more satisfying. I usually add about 1/4 teaspoon of coriander. Coriander is a spice with a very refreshing aroma , so I wonder what it is. It goes very well with certain things, right? I ‘m using coriander, so it’s going to be this color, but once I’ve mixed it well, I ‘m going to put the carrots in here. Yes, I’m going to put all the carrots in there. When I give it to you, it’s the same as before. When you shake it, let some air in and shake it tightly. This is in the state of a cat. If you leave it for 23 days, it will become even more delicious, so it will last for about 5 days or a little over a week . In the refrigerator, it looks like this. Now the carrot rapé is complete. The no-oil carrot rapé is complete. And let’s finish the purple cabbage over here too. If you squeeze it tightly, the water will come out. The purple water will come out. After it’s soaked, I’ll throw this purple water into the sink.I want the water to come out.If I let it out properly, I’ll feel better.When I store it, the taste won’t be blurred.Yes, I’ll add the marinade here as well. So basically, the relationship between vinegar and that sugar is 1. I’m going to add half a tablespoon of sugar, and then I’m going to put 1 tablespoon like this here. You can also put some spices here . You can also add coriander, but I’m adding coriander here, so purple cabbage is fine. If anyone wants to add it, you can add it. For example, I heard that caraway would be absolutely delicious. Instead of spices, just a little oil. Let’s put in about 1 teaspoon of oil. This is what this person is like. Yes, this is it. Let’s rub it together like this. Yes, this is how the purple cabbage side dish is completed. The rice is not cooked yet. Yes, side dish 2. The type is complete.Splash the coriander and cut into pieces when serving.Then, the chicken curry is already done, so let’s take a look at it.It’s open, Bagan-chan, hmmm, it smells so happy.Now it’s done.Wow, it’s just cooked, so I’m going to serve it. Let’s go, then let’s go to cilantro.Finally, cilantro.This is a secret way to use cilantro, but it’s actually really good if you simmer it for a while, so let’s do that.I’ll introduce you to it a little bit.I’m not good at tempering, or I don’t have the spice to temper it. For those who like that, do this.Chop the cilantro a little at the end and heat it up with a little bit of residual heat.It will give you a really aromatic result.The aroma of cilantro when it’s raw, and then just chop it up a little. The smell when heated is a little different, so even if you don’t like cilantro, you can just do it like this.The result will be absolutely delicious, so please give it a try.At this point, let the residual heat be ok, then taste it at the end. It’s really delicious. I might have to cut up some coriander for the topping and serve it up again. The rice is also cooked, so I’m going to take it out. It’s cooked like this. It cooked really beautifully. I’m going to stir it up. Is it a little soft? It’s soft. It’s okay if it’s soft. Please prepare a small bowl first. I’m going to arrange it a little bit. If you push it in too much, the rice will be hard, so I’ll stuff it in gently and fluffy. Okay, then here it is. I’m going to do that with a cute, super cute penis.The first thing I’m going to do is place the needle here.When I want to arrange things a little more beautifully like this , it’s easier to use a small ladle.First, I’m going to arrange the juice.Yeah. I’m sure it’s looking good. Then I’ll add the meat. There’s about three of them, so I have to serve them quickly. They’ll get cold, so I’ll put them here. Lastly, I’ll add the carrots, purple cabbage, and pachis. I’ll sit down with the carrots. Yes, let’s put it on it. Wow, it’s a colorful monster. Then I’ll put coriander on it too. Let’s put it on this side. I think it looks like this, but I thought it was a little lonely here, so I used pink pepper instead. Seriously, if you use this pink pepper, it will give you a stylish look all at once.And then there ‘s parsley.Parsley is sold anytime and anywhere.Convenience stores are also selling it these days.Yes, it looks really delicious if you sprinkle it with something like this . The spiced curry plate is ready. Let’s eat it. Let’s eat it. It’s perfect. The first way to eat it is to taste it. Mix the curry and rice a little until it’s cooked. Mix well. It’s delicious when you eat it.It’s been a long time since I made a real classic chicken curry, and it was amazing.Next, the side dish is delicious when mixed with the side dish.I like it mixed in.Moreover, I like this carrot. It’s oil -free , so when you mix it with the curry, it gets a bit oily.Let ‘s go with the cabbage, too.Purple cabbage is so delicious.To be honest, I timed it today and it was ready in less than an hour.So this is it . If I hadn’t taken the photo, I would have really waited for the food. Seriously, seriously, seriously, seriously, seriously, even if you’re new to spice curry, even if you estimate a little more, you can probably make it in about an hour. If you’re an experienced person, like me. If you are an experienced person, it will take about 40 minutes depending on how much you eat kamagoshi, but I think you can probably do it, so please give it a try.All the spices I used today are available at the Indian Calico Spice Shop. If you can’t buy it at the supermarket, check out the Indo Calico spice shop.The side dishes are purple onion, which is a bit pricey, but recently they have purple onions called Early Red.The purple onions are delicious, though. I’d love for you to try making this 3-piece set. This may be my first time making all of the cat side dishes. I ‘m also looking for requests from everyone, so please leave them in the comments. Thank you for your high ratings and for subscribing to the channel today. I’ll see you in the next video. See you again. Stir it well. This is definitely delicious. My parents make a mess of it at home, and I can almost die from it. Negire is so delicious!

【60分で完成！スパイスカレー&副菜3種のワンプレート】
この順番で作れば、お店顔負けのワンプレートカレーが1時間以内で作れます。

副菜は虹を作る気持ちで色を選びましょう。

カレーにない味わい（今回で言うと酸味）を副菜のところに配置するとバランスが良くなります。

▼スパイスカレー（3〜4人分）
・鶏もも肉　400g
・玉ねぎ　1/2個（200g）
・トマト　1/2個
・ピーマン　1/3個
・にんにく、しょうが　各1かけ
・ココナッツミルク　100ml
・水、塩、胡椒、油
ホールスパイス（あれば）
・カルダモン　5粒
・クローブ　5粒
・シナモン　5cm
・スターアニス　1個
・ブラウンカルダモン　1個
パウダースパイス
・コリアンダー　大さじ1
・クミン　小さじ2
・ターメリック　小さじ1/2
・チリペッパー　小さじ1/2

★余ったらタッパーやジップロックにいれて冷凍保存推奨

▼ターメリックライス
・日本米　2合
・ターメリック　小さじ1/4

▼ノンオイル キャロットラペ
・にんじん　2本
・酢　小さじ2
・砂糖　小さじ1
・塩、コリアンダー　各小さじ1/4

▼紫キャベツの酢漬け
・紫キャベツ　1/4カット(200g)
・酢　大さじ1
・砂糖　大さじ1/2
・オリーブオイル　小さじ1
・塩　小さじ1/3

▼パクチー
きざむ

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印度カリー子
スパイス料理研究家 / タレント
スパイス初心者のための専門店 香林館（株）代表取締役。「スパイスカレーをおうちでもっと手軽に」をモットーに、初心者のためのオリジナルスパイスセットの開発・販売をする他、レシピ本執筆、大手企業と商品開発・マーケティング、コンサルティングなど幅広く活動。著書累計発行部数は40万部超(2024年6月現在)、全18作
2021年3月東京大学大学院農学生命科学研究科 修了。
JAPAN MENSA会員。1996年11月生まれ、仙台出身。
Forbes JAPAN 30 under 30「世界を変える30歳未満の30人 」2021 受賞
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