How to Prepare Use Up Your Tomatoes in Tomato Curry without Water Any-night-of-the-week

How to Prepare Use Up Your Tomatoes in Tomato Curry without Water Any-night-of-the-week

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Use Up Your Tomatoes in Tomato Curry without Water

Before you jump to Use Up Your Tomatoes in Tomato Curry without Water recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less often, will also save electricity.

As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is definitely something we can all perform, without difficulty. A lot of it really is simply utilizing common sense.

We hope you got benefit from reading it, now let's go back to use up your tomatoes in tomato curry without water recipe. You can cook use up your tomatoes in tomato curry without water using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Use Up Your Tomatoes in Tomato Curry without Water:

  1. Use 1 of Chicken (your choice of cut, such as breast or thigh).
  2. You need 2 medium of Onions.
  3. Get 700 grams of Tomatoes.
  4. Use 1/2 packages of Japanese-style curry roux, mild spice.
  5. You need 1 clove of Garlic.
  6. You need 1 of Bay leaf.

Steps to make Use Up Your Tomatoes in Tomato Curry without Water:

  1. Chop the chicken into bite-sized pieces, mince the onions, and roughly chop the tomatoes. Remove the skins of the tomatoes, since they have a poor texture..
  2. Heat oil in a pot and sauté the garlic until fragrant, then add the chicken. Add the onions and sauté until tender. If you have time, I recommend caramelizing the onions beforehand..
  3. Add the tomatoes and bay leaf, briefly stir, then cover with a lid and simmer over low heat. Occasionally check the pot, and after about 20-30 minutes, the tomatoes should boil down..
  4. Once the tomatoes boil into the sauce, turn off the heat and add the roux. Thoroughly dissolve the roux, and once the sauce thickens, it's done..

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