[Autumn-colored honey curry recipe]

Autumn-colored honey curry

[Ingredients] 4-5 servings

・Chicken breast : 500g
・Salt and pepper : a little ・Flour : as needed ・Garlic : 2 cloves ・Ginger : 2 tablespoons
・Honey : 2 tablespoons
・Butter : 2 tablespoons
・Salad oil : 2 tablespoons
・Onion : 200g
・Celery : 100g
・Carrots : 100g
・Tomato : 250g (roughly chopped, seeds removed)
・White wine : 100ml
・Water : 500ml
・Soup cubes : 2 ・Bay leaves : 2 ・Curry powder : 3 tablespoons
・Cumin whole : 1 tablespoon
・Salt : 2 teaspoons
・Coconut milk : 400ml

【How to make】

1. Finely chop the onion, carrot, celery, garlic, and ginger.

2. Cut the chicken breast into bite-sized pieces, season with salt and pepper, and coat lightly with flour.

3. Make the curry. Heat 2 tablespoons of salad oil in a frying pan, add the cumin and cook over low heat. When the cumin is fragrant, add the garlic and butter, add the floured chicken and brown the chicken over medium heat. Remove the chicken.

4. Add the onions to the pot from step 3 and fry well until they start to brown. Fry until they are almost caramelized, then add the ginger, celery, and carrots and fry until soft. Add the chicken and tomatoes from step 3, white wine, water, soup stock cubes, bay leaves, honey, curry powder, and half the salt, and bring to a boil over high heat. Skim off any scum, reduce heat to medium, and simmer for about 30 minutes. Add the coconut milk, taste, and add more salt. Simmer for about 10 minutes.

5. Taste and if it's not spicy enough or tasty enough, add fish sauce, cayenne pepper, garam masala, etc. to your liking.

...Honey is a must for authentic curry that doesn't use curry roux.

This curry is perfect for autumn, with its irresistible richness from the honey.

By the way, the honey used is Lacson's " Mountain Honey ."