[Recreating Ryuuji’s Recipe] “No-Water Low-Calorie Chicken Breast Curry” – This dish, slow-cooked to perfection, is healthy yet incredibly satisfying!

With familiar ingredients, Ryuuji’s recipe allows you to enjoy a taste comparable to that of a specialty shop. I took on the challenge of making the “No-Water Low-Calorie Chicken Breast Curry,” which I’d like to recommend during dieting or training periods. The spicy aroma of the curry combined with the tender, slow-cooked chicken breast creates an irresistible dish.

Just cut the ingredients and throw them into the pot to simmer, and that's all you need to do

Mr. Ryuji's main ingredients for "No-Water Lean Chicken Breast Curry."

(Ingredients) Serves about 3-4 people
Chicken breast 1 piece (350g)
Tomatoes 3 pieces (380g)
Onion 1 piece (250g)
Eggplant 2 pieces (250g)
Garlic 20g
Ginger 20g
Salt: 7g
Worcestershire sauce 1 tablespoon
Tomato ketchup 2 teaspoons
Curry powder 2 tablespoons

(Instructions)

1. Cut the vegetables and seasonings.

Cut the tomato, onion, and eggplant into chunks. Chop the garlic roughly and mince the ginger.

According to Ryuji, if you want to save time on mincing, you can use a mincing cutter like a "BunBun Chopper," and the author used it.

2. Place the ingredients in a deep pot and simmer over medium heat

Lay the cut vegetables evenly on the bottom of the pot and place the whole chicken breast on top of the vegetables. Evenly scatter the ginger and garlic to avoid clustering, and add other seasonings according to the measurements except for curry powder.

Ryuji placed the whole chicken breast in, but the author sliced it because they wanted to cook the chicken breast faster.

3. Simmer until the chicken breast is cooked through

Simmer over medium heat to release enough moisture from the vegetables. If the pot runs low on water, add some to prevent burning, and once it comes to a boil, add the curry powder.

4. Reduce the moisture

Once the chicken breast is cooked through, remove the lid to evaporate the moisture. The key here is to break up the chicken breast while simmering!

At the beginning of simmering, the curry will be watery with a lot of liquid.

5. Once the moisture has evaporated and it reaches a thick state, it's done

Simmer for about 1 hour, and once enough moisture has evaporated, it’s ready. The author had some difficulty in getting the moisture to evaporate, resulting in simmering for an hour and a half to reach the thick state.

After simmering for over an hour, it transforms into a thick curry with all the moisture evaporated!

What’s the taste of "Waterless Slimming Chicken Breast Curry" made by Ryuuji when you want to shed some weight?

The moderate acidity of the tomatoes and the spiciness match perfectly! Although a little moisture was added during the cooking process, it was worth simmering patiently until the moisture evaporated, resulting in a curry that is concentrated with the flavors of the vegetables and the richness of the chicken. At the beginning of cooking, I was worried whether the larger chunks of diced vegetables would cook thoroughly, but each vegetable retained its shape, and when eaten, they melted with a creamy texture, allowing me to enjoy a taste and experience like that of a specialty curry restaurant.

Until now, chicken breast had the impression of being dry and tough, but I was amazed at how much the texture changes when simmered for a long time; it becomes wonderfully tender, and you can enjoy this texture without a pressure cooker. Additionally, the "No-Water Low-Calorie Chicken Breast Curry" I made this time is a recipe that Ryuuji actually prepares and eats when he is dieting or wants to slim down, with the concept of being "simple yet highly satisfying and healthy." I recommend everyone give it a try!

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