Curry-Teriyaki-Chiken with grilled vegetables

Directions

1

Mix【Ａ】 well.
Cut leeks into bite-size pieces. Cut zucchini into 1 cm thick slices.

2

Remove excess fat from the chicken thigh. Cut into the thick part with a knife. Season both sides with salt and pepper.

3

Before turning on the heat, add oil to the pan and place chicken skin-side down. Cook over medium-low heat until the skin is nicely browned (about 8 to 9 minutes). Put the vegetables around it and grill with the chicken fat.

4

When the skin side of the chicken is browned, turn the meat over and immediately reduce the heat to low. Cook until the meat is cooked through (about 2 minutes). Remove the vegetables as they cook.

5

Turn off the heat and thoroughly wipe off excess oil and fat with kitchen paper, then add 【Ａ】. Turn on the heat again, and over medium heat, coat the chicken with 【Ａ】. When well blended, remove the meat and cut it into bite-size pieces. Simmer the remaining sauce in the frying pan until it has thickened and pour it over the meat and vegetables.