Easy recipe for "Dry Curry with Chicken Mushrooms," no curry roux required!

A simple recipe for "Dry Curry with Chicken Mushrooms" that can be made without the need for curry roux. The richness of the Worcestershire sauce and the sweet and sour taste of the tomatoes blend together to create a deep flavor.

Material ( For 2 persons )
minced chicken	200g (7.05oz)
brown beech mushroom (Hypsizygus marmoreus)	1 bag
hen-of-the-woods (species of polypore mushroom, Grifola frondosa)	1 bag
Chinese nettle tree	1 bag
tomato ketchup	1 tablespoon
Worcestershire sauce	1 tablespoon
curry powder	2 teaspoons
ginger tube	Approx. 2 cm
salad oil	2 teaspoons

Recommended when you are tired of the usual curry. Here is a simple recipe for "Dry Curry with Chicken Mushrooms" that can be made without curry roux.

Dry Curry with Chicken Mushrooms

Ingredients

200 g minced chicken meat
1 bag shimeji mushrooms
1 bag maitake mushrooms
1 bag enoki mushrooms
1 tablespoon tomato ketchup
1 tablespoon Worcestershire sauce
2 teaspoons curry powder
2 cm ginger tube
2 teaspoons salad oil

Preparation

Cut off the mushrooms and break into bite-size pieces.


In a frying pan, add salad oil and fry minced chicken, breaking up the meat with chopsticks.


When the minced chicken has changed about 70% of its color, add the mushrooms, cover with a lid, and steam over medium heat for about 3 minutes.


Add tomato ketchup, Worcestershire sauce, curry powder and ginger.

How does dry curry with chicken and mushrooms taste?

The light flavor of the chicken is covered by the richness of the mushrooms. The richness of the Worcestershire sauce and the sweet and sour taste of the tomatoes blend together to create a deep flavor. The aroma that passes through the nose leaves a spicy aftertaste.


This flavorful curry gives a different impression from those containing potatoes and onions. Try adding it to your new variations.