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【育てるカレー】カレーをこよなく愛するLOVE INDIAのシェフたちが考える思い思いのカレーレシピvol.1

[curry curry] curry recipe vol.1 considering love india chefs loves curry love india


Six LOVE INDIA chefs, who love curry, will introduce "their own curry recipes" using their original mixed spices in a relay format. Please enjoy the unique curry recipes of each chef.


The first recipe is Chicken Kofta Masala (Chicken Dumplings in Thick Curry Sauce) by Chef Rei Watanabe.

<Recipe for Chicken Kofta Masala (Chicken Dumplings in Thick Curry Sauce)


3 tablespoons salad oil

Whole spices Whole spices

200 g onion, chopped

10 g garlic, grated

10 g ginger (grated)

2 tablespoons aromatic greens (if available, finely chopped) (use the thicker roots and stems, too)

250 g can cut tomatoes (whole tomatoes) (add 50 ml water)

Half of powdered spices

1 1/2 teaspoons salt

1/2 cup water

For kofta (meatballs)

400 g ground chicken

10 g garlic, grated

Ginger (grated) 10g

80 g chopped tomatoes

2 tablespoons chopped Chinese cabbage, if available (the thicker roots and stems are also good to use)

1/2 green pepper, chopped

1/2 teaspoon salt

Half of powdered spices


After mixing the powdered spice mixture well, divide it into two equal portions. Prepare a bowl or something similar, add all the ingredients for the kofta and one of the two equal parts of the powdered spices, and knead well.

Directions for preparation

1. prepare a frying pan or saucepan, add oil and turn on medium heat, then add all the whole spice mixture.

When a good aroma comes up, add onions and saute well over medium-high heat at first, gradually reducing the heat until golden brown. Reduce the heat to low, add the garlic, ginger, and aromatic herbs, and mix gently.

Add canned tomatoes and additional water, and bring to a boil over high-medium heat. After boiling, cook over medium heat for 1 minute, stirring to blend the tomatoes and onions.

4. reduce heat to low and add remaining half of the powdered spices and salt.

5. add water and bring to a boil over high-medium heat. Base gravy is ready; add 1 cup water (not included) and reduce heat to low.

Roll the kofta dough into dumplings about 3 cm in diameter and add to the gravy. It is easier to get the sauce to stick to the gravy if it is not rolled up neatly. Increase the heat to medium and simmer, trying not to break up the dough. 10 minutes of simmering and the kofta is done when the kofta is fully cooked and the sauce has thickened to a suitable consistency.

  Please check out the recipe videos on IGTV, the official Instagram of ARAS, and on LOVEINDIA YouTube!



An event for Indian food fans by Japanese chefs for Japanese chefs, started in 2011 and celebrating its 10th anniversary this year. Events and study groups are held to provide chefs' joint creations.


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