Chicken with Bone
カレーの旨味は骨から出る！インドの肉料理の絶対的スタンダード
Description
The most popular meat in India. When curried, basically chopped and simmered bone-in; the intense dashi (umami) from bones fuses with spices.
Classification: For Everyone,Meat,Umami Base
Shops selling Chicken with Bone
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bone-in chicken
Instructions
- Wash bone-in chicken (whole chicken cut up, or drumettes/wings) well, marinate with yogurt, turmeric, salt to remove odor.
- Toss meat into a spicy base of fried onions, tomatoes, garlic-ginger, fry until surface color changes.
- Add water, simmer slowly on low until rich umami dissolves from bones into soup and meat becomes crumbly.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Boneless chicken thighs (sub for eating ease but umami is inferior to bone-in)
Pairing
Chicken curries in general, Biryani, Tandoori Chicken
Trivia
[Hardcore] Japanese curries prefer boneless meat, but in authentic India, 'boneless meat curries are bland'. Tandoori Chicken baked in Tandoors is also basically bone-in; the secret of Indian cooking's overwhelming richness lies in this 'bone dashi'.
Eating tips & etiquette
[Unique Eating] Take the simmered bone-in meat out of the curry by hand, sucking up the umami of the most delicious cartilage and marrow around the bone audibly!
Allergen
Chicken