I made a curry with chicken, pork, and beef using Sb's 'mainly ground curry' that can make a fragrant and spicy specialty shop style authentic curry in 15 minutes and tried to see which is the best
From February 10, 2020,
Mainly ground curry ｜ S & B SB Food Co., Ltd.
https://www.sbfoods.co.jp/honbiki/
There are two types of spiciness in the main ground curry: medium spicy and dry.
Both of them are powder type curry roux and are said to have 30% less calories compared to the
First of all, I'll try making from the red spicy red spicy.
The calorie of one plate of roux only is 53 kcal. The spiciness ranking was '3' for spiciness.
Raw materials look like this. In addition to spices such as coriander, ginger, and cardamom, there are many vegetable-based ingredients such as sauteed onion and
There are 3 bags in the box, and you can make 2-3 plates of curry per bag.
The main ground curry is that you can make it in a short time using a frying pan, and it takes about 15 minutes to cook 2 to 3 dishes. Follow the instructions on the back of the box.
◆ I made chicken thighs + onions
So cooking started. Prepare 200 g of onion and 200 g of meat for each bag of main-ground curry. First, make chicken curry from chicken thighs.
Onions are finely chopped.
Cut chicken thighs into bite-sized pieces.
Put 1 tablespoon of oil in a frying pan ……
Add onion and chicken thigh meat and fry over high heat for 4 minutes.
Be careful not to burn ...
After 4 minutes, set to medium heat and fry for another 6 minutes.
After 6 minutes, turn off the heat and add 300 ml of water.
Then add the powder roux of the main-ground curry. From the moment you open the bag, the scent of spice fluffs and irritates your appetite.
Dissolve the powder in water well ……
Turn on the heat again and simmer on low to medium heat for 5 minutes.
The curry that was shabby quickly became thick and became curry-like.
Complete with warm rice.
When you try it, the flavor of spice that spreads immediately after you put it in your mouth has the impression that ginger and pepper are slightly stronger. You can feel the deep scent of spice that is not found in curry at home. Perhaps because it is low in fats and oils, it has a refreshing and elegant taste. The editorial staff who tasted the sample said, 'I may be unsatisfactory if I'm used to eating solid roux,' pointing out the lack of richness, while 'I can feel the stimulation of spice, including the spiciness and bitterness.' There was also a voice that evaluated the flavor of the spice pushed to the front. The amount of onions was 200g, which was surprisingly large, and the finished product had a sweet taste that was not too spicy, so there are some opinions that 'I don't need to add onions.'
Next, we will make a dry main ground curry.
The calorie of 1 plate of roux only is 53kcal, which is the same as medium spicy. The spiciness ranking shows that the spiciness is '5', which seems to be quite spicy in SBI curry.
Raw materials look like this. Compared to medium-spicy, it does not contain celery seeds, but black pepper, cinnamon, garlic, etc. come to the front.
The recipe is the same as medium-spicy. The color of the roux is similar.
Complete by boiling.
When arranged, it seems that the color of the roux is not so different from medium spicy.
When you eat it, the aroma and spiciness of the spice that spreads the moment you put it in your mouth is higher than that of medium spicy, and you can feel the stimulation of spice as if you sweat slowly. Even if there was a large amount of onions, both the sweetness of the onions and the spiciness of the spices were outstanding. Perhaps because it is a roux that can feel the stimulation of spices straightly, it seems that curry can make the taste of ingredients more than solid roux.
◆ I made it with pork only
I decided to try making curry with pork and beef that are richer in fat than lean chicken, saying, 'I want fresh curry, but I also want to eat greasy curry!' Since it is a good point of the main-ground curry that you can make it in a short time, use thinly sliced meat that has a quick fire. First of all, the challenge is to cut off the pork shoulder loin.
Fry the pork in a frying pan. I don't use vegetables because I want to spice up the spices.
Make sure to grill the meat. The meat caught fire in about 2 minutes ...
Add water and roux and let it melt for about 1 minute. Ruu used medium spicy.
When cooked over medium heat for about 3 minutes and 30 seconds, it thickened just right and was completed. Curry was completed in 6 and a half minutes.
When served, the meat is meat-only and looks bad, but it has a luxurious finish.
When I ate it, the fat and umami of the meat were added to the fragrant spice, and it was finished in a full-fledged taste that I can't think it was made in 6 and a half minutes. The chicken thigh meat and onion had a refreshing taste, but the fat from the pork has increased the weight. By using thinly sliced meat with a large surface area, the roux was entwined with the meat, and the meat and spices were in perfect harmony, making it taste just like a specialty store.
◆ I made it with beef only
Next, try beef sesame.
Fry the beef in a frying pan.
The whole thing was cooked in about 3 minutes.
Turn off the heat and add water and roux to dissolve well.
Turn on the fire again and simmer. As the chicken and pork boiled, the roux began to thicken, but for some reason, the beef coma gradually decreased in water, and the beef was curry-fried.
By the time it's ready, Ru is almost gone.
When I ate it, the spice completely lost to the strong umami of beef. The flavor of curry barely felt black pepper, and it really tasted like stir-fried beef curry.
The curry is a straightforward curry, so the chicken is light and the beef is so tasty that the spice loses. I was able to fully enjoy the taste of the meat without the pork smelling the spice.
Also, since the main-ground curry contains less oil and fat, the curry did not become sticky when washing the finished dishes, and the stains would come off cleanly if washed gently with detergent and hot water. Washing with curry sticky is very troublesome, but since the main ground curry can be made in a small amount immediately and the washing can be done quickly, it was a nice curry to live alone and finish cleaning up quickly.
You can purchase 'hot-ground curry' with spiciness and dryness at supermarkets nationwide, and the price is 350 yen (excluding tax). At Amazon.co.jp, at the time of article creation, 6 box sets were available for purchase for 2268 yen including tax.
Amazon | SBB Food Main Ground Curry Medium Spicy 97.5G × 6 Boxes | S & B |
Amazon | SBB Food Main Ground Curry Dry 97.5G × 6 Boxes | S & B |
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