DILL eat, life. Owner chef taught by Yuka Yamato

「Chicken Curry with Lotus Root and Coconut」

DILL eat, life. Owner chef taught by Yuka Yamato
「Chicken Curry with Lotus Root and Coconut」

Yuka Yamato

Representative of The Small Twist Trailfoods

Yuka Yamato

/ Representative of The Small Twist Trailfoods

Chef and owner chef of the restaurant 「DILL eat,life.」 at the southern foot of Mt. Yatsugatake.

Representative of 「The Small Twist Trailfoods」, which produces additive-free trail foods using local vegetables.

Ingredients for 1 cup (2 servings)

Chicken thigh (bite-sized)

150g
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Lotus root (peeled and cut into bite-sized pieces)

100g
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Onion (sliced)

1/2 piece
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Garlic (sliced)

1 piece
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Ginger (sliced)

1/2 piece
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Tomato (chopped)

1 medium
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Cumin seeds

1/2 teaspoon
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Coconut oil

1 teaspoon + 1 tablespoon

*Or rice oil

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Coconut Milk Powder

40g

* 1 can of coconut milk

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Water

100ml + 150ml
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Salt

1 teaspoon
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Curry leaves

Two knobs
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Red pepper

1 bottle
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[Powder spices]

　Coriander Powder

1 1/2 teaspoons
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　Paprika powder

1/2 teaspoon
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　Garam Masala

1/2 teaspoon
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　turmeric

1/4 teaspoon
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　Black pepper

1/4 teaspoon
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　Cayenne pepper

As you like
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How to make it

※調理時は必ず中火で30秒程度予熱してください。


How to make it

  1. Dissolve the coconut milk powder in 100 ml of water.
  2. Add 1 teaspoon of coconut oil and cumin seeds to a HEGE pot and heat. When fragrant, add the chicken and a pinch of salt (not included in the ingredient list), and sauté until the surface changes color.
  3. Add the lotus root to step 2 and sauté for about 1 minute.
  4. Remove the chicken and lotus root, then add 1 tablespoon of coconut oil, onion, garlic, ginger, curry leaves, and red chili to the pot and sauté. (Adding 2 tablespoons of water—not listed in the ingredients—and scraping the bottom of the pot while sautéing helps release the flavor.)
  5. When the onion softens, add all the powdered spices and sauté until everything is well combined.
  6. Add the tomato and salt, and sauté until the spices become fragrant, then add 150 ml of water.
  7. Once it comes to a boil, return the chicken and lotus root to the pot, cover, and simmer over low heat for 10 minutes.
  8. Remove the lid, add the coconut milk from step 1, and simmer for another 5 minutes.
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To shorten the cooking time as much as possible, sauté the ingredients first before simmering. This method also reduces the impact of wind when cooking outdoors and shortens the simmering time.

~Yuka Yamato's favorite points~

It’s very lightweight and easy to carry, making it perfect for camping and outdoor activities.
Since it’s thin, I was worried it might burn, but using a little more oil than usual and adding water during sautéing to scrape the bottom helps concentrate the flavors and makes it even more delicious.
The lid is made slightly larger in diameter than the pot, so it’s easy to open even without a handle — which is a nice bonus.

Photo: Tetsuya Ito