How to make curry chicken Tell me briefly, thank you

Ingredients: one potato (medium size), half an onion, one carrot, two chicken thighs. A box of curry cubes.

Method: Cut the above ingredients into cubes, put an appropriate amount of oil in the pot to fry the above ingredients together, add an appropriate amount of water, turn off the heat and stir the curry cubes, and wait for the curry cubes to melt off, **, stir constantly. Until the soup is thick and the ingredients can hang on to the curry sauce.

1. Make curry oil first; Heat the wok, add 200 grams of soybean oil, when it is 60% hot, add 100 grams of minced shallots, stir-fry until fragrant, curry chicken.

Then put in 50 grams of garlic paste and 250 grams of curry powder, stir-fry over low heat, when it is fried thoroughly, add water, mix well with a hand spoon, if you need curry oil to be thicker, you can use an appropriate amount of flour and water to mix thoroughly, add to the curry oil, fry thoroughly, you can put it in a container, set aside. 2. Pick and wash the fat and tender raw chicken, cut off the head, neck, tail and feet, cut it from the back of the chicken with a knife, cut it into 2 pieces, cut off the backbone, and then cut the knife from the middle of the chicken's legs and breasts, and cut it into 4 pieces. Peel the yams, wash them and cut them into diamond-shaped pieces.

3. Heat the wok on the heat, put in the soybean oil, when it is 70% hot, put in the chicken pieces over the oil, fry until the skin of the chicken pieces is tight and discolored, and then remove it with a colander to control the oil. 4. Take a clean porcelain basin, add an appropriate amount of cold water, and then soak the chicken (the purpose is to prevent the chicken from changing color after being blown by the wind). 5. Heat the original wok, when it is hot, pour in the potato pieces, remove from the fire when it is fried until it is tender yellow, remove the yams, pour it into the colander to control the dry oil, and pour the curry chicken.

Leave the remaining oil into the oil tank. 6. Leave a little soybean oil in the wok, heat it, put in the green onion and ginger slices and stir-fry, put cooking wine and chicken broth, then take the chicken pieces out of the water, put them in the pot, cover the pot, boil, change to low heat and simmer for about 20 minutes, and when the chicken is about to be crispy, put in refined salt. Curry oil, sugar, monosodium glutamate, simmer for another 10 minutes, at this time the chicken pieces have been crispy and flavorful, remove the chicken pieces with a colander and put them in a porcelain basin.

7. Pour the fried potato into the pot of curry marinade, simmer for about 7 minutes, remove it with a colander and put it in another container, and then pour the marinade of the curry chicken nuggets into a porcelain container. 8. After the chicken pieces are cooled, cut them evenly into about 50 pieces; Take 10 net porcelain bowls, put in the potato pieces, then match the chicken pieces and divide them, then add the chicken marinade, and put them in the refrigerator for safekeeping. 9. When eating, take out and heat, then add a little water starch to thicken, drizzle a little sesame oil, and then sprinkle sesame noodles.

Korean practice. Kilograms of fatty and tender raw chicken, 750 grams of peeled potatoes, 3 kilograms of chicken broth, 60 grams of cooking wine, 30 grams of refined salt, 7 grams of monosodium glutamate, 15 grams of sugar, 2 kilograms of soybean oil (actual consumption of 150 grams), 250 grams of curry oil, 50 grams of green onions, 25 grams of ginger, 25 grams of water starch, 25 grams of sesame oil, 25 grams of sesame noodles.

This section of Japanese-style chicken curry.

Ingredients: Chicken curry.

Half a free-range chicken, a potato, a carrot, Japanese curry paste, water Production steps: 1. Cut the chicken into pieces, cut the potatoes and carrots into hob pieces, and cut the ginger, onion and garlic into shreds and flattened them. 2. Pour oil into the pot until it is hot, pour the green onion, ginger and garlic into the stir-fry until fragrant.

Pour in the chicken pieces and stir-fry until browned. 3. Add half a tablespoon of salt and a little soy sauce and stir-fry until browned. Pour in the carrots and potatoes and stir-fry.

4. Add an appropriate amount of water. (If you like the soup to be juicy, add more.) 5. Pour into the casserole, cover and simmer until all the dishes are rotten.

6. Add the curry cubes and stir-fry until the curry paste melts and is even.

First of all, it is the preparation of curry sauce, because there are more food ingredients, so the seasoning used by Shanshan is relatively simple: curry powder, stock powder, chicken essence, Sichuan pepper, star anise, fennel appropriate amount, and dried bay leaves, which should be torn before cooking. Bring water to a boil.

Ingredients: 3 potatoes, 1 eggplant, 2 onions, green onions, 1 celery, appropriate amount of green and red peppers. 1 tomato and 2 chicken wings and thighs. Potatoes, eggplant, onions cut into ripples.

Method: Because the chicken is chilled, Shanshan washes and drains it with salt before using it, cuts out the chicken fat stream to burst the pot, and then marinates the chicken with chicken juice, chicken essence, wine, sugar, and vinegar for later use.

Stir-fry with chicken fat, add chili, garlic, garlic, celery, onion, stir-fry until fragrant, then add potatoes and eggplant, stir-fry until fragrant, add the pre-prepared sauce, transfer to the pot and simmer.

Stir-fry the marinated chicken with ginger and garlic, and fry the chicken until the skin of the chicken is slightly whitish, and then put it into the original pot to simmer, which is to lock the juice of the chicken inside, so that the juice will not be lost when simmering, and it will become a rotten cloth residue.

When the potatoes can be simmered with chopsticks, you can add green peppers and tomatoes, try the taste, and add oyster sauce to taste.

Sauce made with milk.

Then add the sauce made with milk, eggs, and corn flour to thicken the thickening.

Curry Facts:

By Geographical Title:

Indian curry, Vietnamese curry, Thai curry, Japanese curry, and many more.

Indian curry, very authentic. The rich and spicy flavor is made with a variety of spices and the taste is outstanding, which is why Indian curry is famous. In fact, the spiciness of the curry eaten by Indians can be adjusted at will.

Thai curry, green and white. It's almost the same raw material, but after adding the indispensable coconut milk and fresh milk, it is a little less spicy and a little more warm, and then a few slices of lime are added, and it can even be blended into a faint sweetness, which is much more casual and juicy, not as viscous and greasy as Indian curry.

Japanese curry: Sweet and sweet. Since the introduction of Indian curry to Japan, the Japanese have improved it to make curry juice sweeter and almost one of the staple foods.

Vietnamese curry: light spicy and sweet. Compared with authentic Indian curry, authentic Vietnamese curry is lighter, because Vietnamese curry is not spicy, and coconut water is used as the main seasoning, the taste is sweet, and the feeling is more relaxed.

According to the color name: red, green, white, black, yellow and other 5 kinds.

Red curry with red chilli, green curry with lime juice, white curry with coconut water, yellow curry with regular curry, black curry with black pepper.

Specialty Curry: Indo-North Red Sheep (red curry with yogurt, lamb with lamb), Pakistani seafood curry, meat (yellow curry), Sri Lankan white curry (not spicy), Sumatran black curry (spicy), Nanyang green curry (mint and mint wine, can be cooked chicken).

The spiciness of the curry comes from red pepper, black pepper, ginger, garlic and mustard.

The aroma comes from spices such as cumin, cinnamon, star anise, turmeric powder, sand ginger powder, coriander (coriander), cloves, cardamom, tulip powder, lemongrass and other spices.

The method and production method of curry chicken are detailed The ingredients for curry chicken: main ingredients: chicken wings, carrots, peppers, potatoes, curry cubes (I use Gongken curry, which is delicious). How to make curry chicken: 1. Wash the wings of the chicken and set aside.

2. Cut the potatoes and carrots into small pieces and set aside.

3. Heat the oil, add 2 slices of ginger and chicken wings to fry together, and after the chicken wings turn yellow, add potatoes and carrots and stir-fry until fragrant.

4. Add water, just submerge the chicken pieces, cook for half an hour over medium heat, add the curry pieces, and the curry pieces can be put on a plate after the curry pieces melt.

ps: It's better to have onions as an ingredient, because the onions are running out, and the peppers are temporarily used instead. Friends from the taste list, there is no need to add salt, because the curry cubes are already very tasty.

Salty and delicious chicken curry, the rice is first-class.

Chicken chop small pieces; All kinds of side dishes are cut into cubes.

Sit in a pan to heat the oil, put the onion in the pan first, and stir-fry until fragrant. Add the chicken pieces and stir-fry and sprinkle with a small amount of cooking wine.

Once the chicken pieces have changed color, add all the garnishes and pour in the stock or boiled potato limb water. Add the curry cubes to the pot, cover and simmer for 15 minutes. Add a pinch of salt and dark soy sauce to taste, and simmer for another 15 minutes.

The chicken curry I make doesn't need to be thickened, and the potatoes make the soup thick and thick.

About curry: There are many types of curry, divided by country, its origin is India, Schasa Rinkar, Thailand, Singapore, Malaysia, etc.; There are about 10 kinds of curries that can be divided into red, green, yellow, and white according to the color of the ingredients, and the different flavors can be combined to create a variety of unexpectedly rich flavors of various curries.