How to Make Cream Curry Udon with Seonkyoung Longest
Thumbs up if this is your dream comfort food dish! RECIPE Ingredients: For pumpkin mousse 12 ounces kabocha 1 cup heavy cream For curry 2 tablespoons butter 3 cloves garlic 2 teaspoons ginger 1 boneless, skinless chicken thigh, cubed 1 ounce carrot, cut into strips 1/2 onion, sliced 2 button mushrooms, sliced 2 tablespoons curry powder 1/2 cup whole tomatoes 1 1/2 cups chicken stock 1/2 tablespoon sugar 2 tablespoons light soy sauce 2 teaspoons cornstarch Salt & pepper to taste For serving 9 ounces udon Black sesame seeds Steps: 1. Peel and seed kabocha, and cut into chunks. Place in a microwave-safe bowl and cover with plastic wrap. Microwave for about 4 minutes, or until pumpkin is fully cooked. Smash down through a strainer and let it cool. 2. Whip heavy cream to stiff peaks. Fold in kabocha puree. Transfer to a piping bag and set aside. 3. Heat a pot over medium heat; add butter, garlic and ginger. Sauté until you can smell aroma, about 2 minutes. Add chicken and cook until edges brown, about 3 to 4 minutes. Add carrot, onion, mushrooms and curry powder. Cook for 1 minute. Add tomatoes, stock, sugar and soy. Break down tomatoes with a wooden stirring spoon. Bring it to boil and stir occasionally. Reduce heat to low and let simmer for 5 minutes. 4. Mix cornstarch with 2 teaspoons cold water and pour into curry while stirring. You will see curry is thick and shiny; remove from heat and set aside. 5. Cook udon by following directions on package. Drain completely and toss in curry. 6. Place curry udon into a serving bowl and completely cover top with pumpkin mousse. Sprinkle black sesame seeds on top and enjoy! ___ Subscribe to Tastemade: http://taste.md/1QsXIWq LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P FIND us on Snapchat Discover: http://taste.md/1P9UuDM
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