Papricurry | I Fused These Two Dishes For No Reason
I love Japanese curry and have made it on this channel, I wanted to make it again but different, so I decided to fuse it with Hungarian paprikash, which is a sort of similar stew-like dish with chicken, heavy with paprika. See how it turned out in this video
Ingredients:
-2 lbs (900g) chicken thighs, skinless and boneless, cut into bite-sized pieces
-1 yellow onion
-5-6 cloves garlic
-1 red bell pepper
-4 carrots
-2 tbsp sweet paprika
-1 tbsp smoked paprika
-2 tbsp ghee
-1 box japanese curry cubes (I used Golden Curry brand, extra hot)
-2 tbsp tomato paste
-1 cup chicken stock
-2 cups water
-1/2 cup sour cream
-Salt and pepper to taste
-Honey (optional)
-Chopped parsley
-I used 1lb egg noodles + 3 tbsp butter to serve
Products I use:
-Kitchen Scale: https://amzn.to/3qGPBwL
-Tojiro Chef's Knife: https://amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: https://amzn.to/3fH6YHz
-10" Cast Iron: https://amzn.to/3Ks9f7o
-Air Fryer: https://amzn.to/3GLj7ab
-Duxtop Induction Burner: https://amzn.to/3nBvyh9
-Garlic Press: https://amzn.to/3qFKyN0
-Potato Ricer: https://amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: https://amzn.to/3nFQjIO
-Instant Read Thermometer: https://amzn.to/32D84kK
-Candy/Frying Thermometer: https://amzn.to/3qHlzJb
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-Vacuum sealer: https://amzn.to/3Y5sLxZ