Tomato and Curry Stew with Chicken and Lotus Root Recipe

Name: Tomato and Curry Stew with Chicken and Lotus Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chicken thighs; 300 grams Lotus root; 2 medium Carrot; 1 Minced Onion; 2 can Canned whole tomatoes; 400 ml Water; 2 Consomme soup stock cubes; 2 leaves Bay leaf; 1 tbsp Olive oil; 1/2 tbsp Soy sauce; 3 cubes Japanese curry roux; 1 tsp Salt

Servings: persons

2 Chicken thighs
300 grams Lotus root
2 medium Carrot
1 Minced Onion
2 can Canned whole tomatoes
400 ml Water
2 Consomme soup stock cubes
2 leaves Bay leaf
1 tbsp Olive oil
1/2 tbsp Soy sauce
3 cubes Japanese curry roux
1 tsp Salt

1
First, prepare the ingredients.
2
Peel the lotus root and chop into chunks.
3
Soak in vinegar water.
4
Cut the chicken into 4-5 cm pieces and cut the carrots into chunks.
5
Heat olive oil listed in the ingredients in a frying pan and cook the chicken.
6
Once the chicken has cooked through, add the minced onion and cook until golden brown.
7
Prepare the pressure cooker.
8
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.
9
Use your hand to crush up the whole tomatoes.
10
Cook for 15 minutes and then let sit.
11
I let it sit for 3 hours.
12
Add the curry roux in pieces, so that it will dissolve easily, right before eating.
13
Simmer for 5 minutes.
14
Add salt as a finishing touch, and then it's done.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Chicken thighs, 300 grams Lotus root, 2 medium Carrot, 1 Minced Onion, and more.

Yes, Tomato and Curry Stew with Chicken and Lotus Root falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Curry Stew with Chicken and Lotus Root

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