Ask for a variety of curry rice recipes. Is curry powder saut ed or boiled?

Chicken curry rice.

Ingredients. 250g chicken thigh, 1 potato, a small amount of green pepper, a small amount of red pepper, a small amount of carrots, a small amount of clams, a small amount of shrimp, half an onion, an appropriate amount of curry paste, an appropriate amount of salt, 250ml of coconut water.

Method. 1. Cut the chicken thigh meat into pieces first, and cut as big as you like. Potatoes, onions, green and red peppers are all cut into small pieces.

2. Everything is ready, **heat the pot, put a little oil (we are going to **drop), use only a little bit, then put in the chicken and stir-fry, fry until the chicken turns yellow, and the oil is fine!

3. Change the pot, **, then put the curry paste and coconut juice together in the pot and fry, then add the chicken, cook together, and add 250ml of water! Cook for about 10 minutes, add potatoes, wait for potatoes, carrots to cook softly, then add onions and green and red peppers, cook for another 3 minutes, and finally add clams, shrimp, and cook for a few minutes!

Foreword The curry is delicious, so continue the curry.

Actually, this dish was an accident, because there was leftovers, and the leftover ingredients from the last time I made curry potatoes couldn't be wasted, so I made the leftover ingredients into a delicious curry fried rice.

Ingredients: half a potato, half a carrot, 1 bowl of rice;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of chicken, half an onion curry fried rice.

1. Marinate the remaining chicken.

2 potatoes, carrots, onions are diced.

3. Heat oil in a pan and fry the chives.

4. Add the various pieces that have been cut.

5. Stir aside the dish and add the muscle mass.

6 curry, half a piece will do.

7. Stir-fry evenly.

8Serve and put the hard-boiled eggs on top.

Tips: None.

Wash the onion and cut into small cubes, peel and wash the carrots and cut into small cubes, wash the fresh peas, and stir the remaining rice in advance.

Put oil in a pan, add the onions, carrots and peas and stir-fry, stir-fry for a while, then add a spoonful of curry sauce and stir-fry evenly.

Stir-fry until the curry paste and vegetables are completely mixed, add the rice, stir-fry over low heat, stir-fry all the lumpy rice, add salt to taste, stir-fry evenly out of the pan.

Seafood curry fried rice

Ingredients: rice, shrimp, scallops, eggs, salt, white pepper, cooking wine, celery, onion, green red and yellow bell peppers, curry powder, coconut flour.

Method.

1. Peel the shell of the shrimp, wash the fresh shellfish, and marinate it with salt, white pepper and cooking wine; Cut the celery, onion, green, red and yellow bell peppers into cubes and set aside.

2. Remove the oil from the pan, beat the two eggs into the pot and divide them into the pot, and put them in a bowl for later use.

3. Refill some oil in the pot, fry the shrimp and fresh shellfish in the pot to change color, add celery, onions, green red and yellow bell peppers, fry until five or six mature, add cold rice, cut eggs in advance, put salt, curry powder, coconut powder and continue to stir-fry, and after flavoring, you can put it on the plate.

Tips

1. The best partner for curry in condiments is coconut milk. In general, curry is more punchy, after blending with coconut milk, it will play a buffering and mild role, and can enhance the taste of curry, I generally make curry chicken, curry shrimp, curry potato stewed beef, whether it is yellow curry, red curry, green curry are mixed with coconut milk and milk, the taste can be improved enough, to achieve an excellent state.

2. Of course, fried rice can not use coconut milk, so I consider using coconut flour to enhance the flavor, this coconut flour was originally bought online imported from Thailand, and later a friend brought me back Chunguang's coconut flour from Hainan, tried it once, the taste is not inferior to Thailand's imports, and the cost is low, so now I basically buy Chunguang's coconut flour online.

3. It should be better to fry curry paella with shrimp oil, I fried a bottle of shrimp oil two days ago, and I actually forgot to use it to fry this rice.

Curry fried rice

Ingredients: 1 bowl of rice (about 200g), 1 tablespoon (15g) of spicy curry powder, 1 2 onions, 6 shrimps, 1 chicken breast (60g), 1 piece of Western ham (60g), 1 carrot, 50g of frozen peas, 50g of sweet corn kernels, 1 tsp (5g) of salt, 1 2 tsp (3g) of ground white pepper, 1 tablespoon (15ml) of oil.

Method.

Peel the onion and chop it into small pieces. Chicken breast and ham cut into 1cm cubes. Wash and peel the carrots and cut them into cubes of the same size. Soak frozen peas in cold water to soften and thaw.

Heat a wok over high heat, add 1 2 tablespoons (8ml) of oil, when the oil temperature rises, add diced chicken and shrimp, stir-fry for 2 minutes until cooked, then remove and set aside.

Add another 1 2 tablespoons (another 8ml) of oil to the pot, reduce the heat to medium, add the chopped onion and stir-fry until fragrant, then add the cooked rice and diced ham, stir-fry thoroughly until the rice grains are scattered, then add the diced carrots, quick-frozen peas and sweet corn kernels, and stir-fry for another 2 minutes.

Finally, add the fried diced chicken and shrimp and mix well, add salt, white pepper and spicy curry powder, stir well.

Tips

Be careful not to use high heat when stir-frying to avoid the rice becoming charred.

Rice should be served cold, and the rice should not be cooked too sticky, so that the fried curry rice will be distinct, beautiful and delicious.

Soak the mushrooms in water in advance to soften, cut into cubes, wash the potatoes, peel and cut the potatoes, wash the carrots, peel and cut into cubes, boil the water and pour in the potatoes to blanch, pour in the potatoes, add the curry powder, pepper and salt and simmer for a while, pour in the rice and stir-fry.

Prepare the corresponding ingredients, clean up the ingredients, cut them into pieces and put them in the pot and stir-fry, add the appropriate seasonings, and stir-fry for 10 minutes.

Put the rice in a pot and stir-fry, then pour in the curry paste, this is curry fried rice.