Arugamage medicinal curry base (for 8 people)

Warm up your body with medicinal spices! Arugamage medicinal curry mix Product name: Arugamage medicinal curry mix Contents: 58g Ingredients: coriander, cumin, fennel, cardamom, cloves, black pepper, star anise, laurel, lemongrass, cinnamon, mustard, turmeric, curry leaves, salt, seasonings (amino acids, etc.)

Warm up your body with medicinal spices! Arugamage medicinal curry

・Medicinal curry mix

・Medicinal spices (lemongrass, laurel, star anise, cinnamon, cloves)

1kg chicken thigh

*4 chicken thighs with bones *16 chicken wings

2 medium carrots (200g), 1 celery (200g), 2 large potatoes (200g)

2 small onions (300g) ・Tomatoes (canned cut tomatoes are also OK) … 1/2 large (130g)

1 clove of garlic, 3-4 slices of ginger, 40cc of soy sauce, 30cc of vinegar

Appropriate amount of vegetables for topping (e.g. 1 paprika, 1 eggplant, several green beans, etc.)

7 and 2/3 cups of water (1400cc), cooking oil

・Bowl ・Large pot (about 3.4 liters) ・Cutting board ・Kitchen knife ・Wooden spatula ・Frying pan



1. Cut the chicken into easy-to-eat pieces, mix the medicinal curry powder with soy sauce, vinegar, and diced tomatoes.





leave for about an hour
(This is called seasoning?)




2. Cut the vegetables into large pieces and chop the onion finely.



3. Fry the onion in a large pot with a lid size of 22 cm and 3.4 liters until it turns golden brown, then add the sliced ​​ginger, garlic, and medicinal spices.



When the aroma comes out, add the seasoned chicken from Step 1 .



Add 1400cc of water, carrots and celery, bring to a boil and simmer over medium heat for 45 minutes.



4. After that, add vegetables that can be boiled quickly, such as potatoes, and simmer for another 15 minutes.



5. Cut your favorite topping vegetables into appropriate sizes and deep-fry them.



Serve and complete!

Point: Root vegetables such as radishes and lotus roots are recommended for simmering vegetables.

Point The topping vegetables are colorful such as green, yellow, and red, which will stimulate your appetite.

Point The sour taste is strong on the day it is made, so when you eat it the next day, the umami of the meat increases even more, giving it a rich and mellow taste.