Swoon! Bone-in Chicken and Summer Vegetable Curry

• 2 Onions (large)
• 1 tsp Sugar
• 2 Carrots
• 1/2 Apple
• 1 box Storebought curry roux
• 10 Chicken drummetts
• 1 dash Salt and pepper
• 1 clove Grated garlic
• 1 piece Grated ginger
• 5 tbsp Yogurt
• 100 ml White wine
• 2 tsp Japanese Worcestershire-style sauce
• 1 tsp Ketchup
• 1 piece Chocolate
• 1 Kabocha squash
• 1 Okra
• 1 Eggplant (slim Japanese type)
• 1 Coffee cream

1. Combine the drummettes and chicken flavoring ingredients (the ingredients) in a plastic bag, and leave to marinate in the refrigerator.
2. if you are using carrots as a garnish, cut out using decorative cutters.
3. Finely chop the onions and transfer on a microwave-safe plate.
4. Sprinkle sugar, cover with plastic wrap and microwave for 5 minutes.
5. This is to make the onions easier to saute.
6. Heat 1 tablespoon of vegetable oil (not listed) in a pot, add the onions from Step 3 and saute.
7. When wilted, turn the heat down to low, and keep on sauteing until caramelized.
8. Keep it up!
9. In about 30 minutes, the onions will gradually turn golden brown.
10. If you have time, keep sauteing for longer.
11. If you continue for about an hour, you will have caramelized onions.
12. Add the peeled and roughly chopped carrots and apple to the pot, saute lightly, add 500 ml water and simmer for 15 minutes.
13. Turn off the heat and leave to cool.
14. Heat 1 tablespoon of vegetable oil (not listed) in a frying pan, add the marinated chicken from Step 1, and pan fry over medium heat until browned.
15. Add white wine and simmer for a minute.
16. Put the cooled mixture from Step 7 into a blender and puree until smooth.
17. Return to the pot, add a bay leaf and 500 ml water and heat.
18. Add chicken to the pot, and simmer slowly for an hour.
19. Turn off the heat, add curry roux and the hidden flavor ingredients, and simmer for another 10 minutes.
20. The curry is finished.
21. The vegetables: Cut the carrots and kabocha squash, cover with plastic wrap and microwave for 2 minutes.
22. Cut the okra into half lengthwise.
23. Cut 10 cm eggplants into half lengthwise also.
24. Saute the vegetables from Steps 12 and 13 in a tablespoon of butter (not listed) and season with salt and pepper (not listed).
25. The side vegetables are done.
26. Arrange the rice, curry and side vegetables on a plate.
27. Drizzle coffee cream and draw a line through with a chopstick to make a pretty pattern.
28. Done.
29. If you make too much curry, try"Curry Rice Gratin (Doria) With Last Night's Leftover Curry"
30. If you still have leftover curry, try"Italian Stir-Fry Made From Yesterday's Leftover Curry," too.

onions, sugar, carrots, apple, curry roux, chicken, salt, garlic, ginger, yogurt, white wine, sauce, ketchup, chocolate, squash, slim japanese type, coffee cream

Taken from cookpad.com/us/recipes/169929-swoon-bone-in-chicken-and-summer-vegetable-curry (may not work)