Curry chicken is also the way to go, how to make curry chicken rice delicious?

Ingredients: chicken (1 piece, more than 1 catty), curry powder (1 bag, 30 grams), potatoes (2 pieces), carrots (1 piece), onion (half a piece), fresh milk (1 2 bags), ginger (5 slices).

Seasoning: oil (5 tablespoons), sugar (1 3 tablespoons), salt (1 2 tablespoons), cooking wine (2 tablespoons), soy sauce (2 tablespoons).

Method: 1. Wash the chicken, chop it into pieces, add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce and ginger slices, mix well and marinate for 30 minutes.

2. Peel the potatoes and carrots and cut them into cubes; Peel the onion and cut into cubes; Peel the ginger and cut into slices.

3. Add 5 tablespoons of oil to the pot and heat it, pour in the onion slices and fry until the water becomes soft, then add the chicken pieces and fry until the meat turns white.

4. Pour in the potatoes and carrots, continue to stir-fry for 2 minutes, add water to cover the chicken.

5. Pour all the curry powder into the pot and mix well, cover the pot and cook over high heat for 5 minutes, turn to medium heat and simmer for 15 minutes until the water is almost dry.

6. After removing the lid, pour in half a bag of fresh milk, 1 2 tablespoons of salt and 1 3 tablespoons of sugar, stir well, and cook for another 5 minutes before serving.

Tips for cooking. 1. To cook chicken curry, you can use imported curry powder, oil curry or curry paste, which can usually be bought in supermarkets.

2. Curry powder can be put after frying onions, or after frying potatoes and carrots, the former curry flavor will be a little fragrant, but the heat control is not good and it is easy to stick to the pan and burn, and the latter will put the curry flavor a little lighter, but the probability of sticking to the pan is low.

3. If you use oil curry or curry paste, it is best to fry the ingredients first, wait for water to boil, and then put in the curry cubes, and stir from time to time during the cooking process to avoid burning or sticking to the pan.

4. When the curry chicken is boiled until the water is almost dry, add coconut milk or milk, which can stimulate the unique aroma of the curry and make the curry powder fragrant and smooth.

5. Eating curry often can be appetizing, ** and cancer-preventing, but eating too much is easy to get angry and acne, especially spicy curry!

Details can be found here, with ** explanation.

Dish name: Curry chicken rice. Features: Salty and delicious, simple and easy to make, rich in nutrients. Ingredients: Curry, chicken, potatoes, carrots, onions, cooking oil.

1. Soak the chicken we bought back in cold water for ten minutes, then take it out, clean and drain the water (you can also use chicken breast to replace chicken, chicken breast will taste better, and other parts of the chicken meat can also be this depending on personal preference), peel off the skin of the potatoes, clean and cut them into large pieces, then soak them in water for ten minutes, then take them out, drain the water and set aside, onions and carrots are also cut into pieces and set aside;

2. Prepare a frying pan (ordinary wok can also be used), put an appropriate amount of cooking oil into it, turn on the high heat oil, turn the oil to medium heat and put the potatoes in and stir-fry (fry the potatoes in advance to make the taste softer and more surface), and then put the carrots and onions into it to continue stir-frying, if the oil is less, you can add an appropriate amount of cooking oil, and after frying, you can put them in a large bowl for later use;

3. Start another pot, then put in an appropriate amount of cooking oil and hot oil, then turn to medium heat and put the chicken in and stir-fry, stir-fry until the chicken changes color, add an appropriate amount of water into it, and then put in the potatoes, carrots and onions that we have fried in advance and stir-fry evenly, and then break the curry pieces and add them to the pot and stir-fry evenly, at this time, turn to low heat and stew, it takes about ten minutes to stew, stir-fry a few times and turn on high heat to collect the juice, when the soup is thick, you can turn off the fire, Turn off the heat and simmer for another 2 minutes to make the curry flavor stronger, and then serve it in the rice.

Ingredients: 1 chicken breast.

3 potatoes (300g).

1 carrot (100g).

1 onion (100g).

Curry 1 box (6 pieces).

Refined salt: 1 tablespoon of salt.

Ingredients: Refined salt, salt spoon.

1 tablespoon cooking wine.

Step 1 Prepare the ingredients and make sure the rice is simmered well.

2 Pickling Ingredients:

Cut the chicken into small pieces and put it in a basin, add a salt spoon of refined salt, pour in 1 tablespoon of cooking wine Grasp and marinate for 10 minutes Marinate and put on a plate for later use3 Wash the potatoes, carrots, and onions and cut them into small pieces (cut the potatoes and soak them in water for a while to wash off the excess starch)4 Pour an appropriate amount of oil into the pot, put in the potatoes and carrot pieces when the oil is warm, fry until slightly discolored, and become soft5 Put it on a plate and set aside.

6 Put the chicken pieces into the pot (add a little more oil), fry until white, add the onion pieces and stir-fry until fragrant, pour in the potatoes and carrots and stir-fry evenly, add an appropriate amount of water (cover the ingredients).

7 Add the curry cubes, mix well and mash; Cover the pot, bring to a boil over high heat and simmer over low heat; Open the lid in the middle and push it with a spatula to avoid sticking to the bottom (don't turn it over too hard, it will ruin the appearance of the ingredients).

8 Collect until the soup is thick, taste the taste, add an appropriate amount of refined salt, and turn off the heat.

You first cut the chicken into pieces, blanch the chicken with boiling water, and blanch the blood foam and pour it out.

Then when you finish scooping the rice and cooking, put the chicken pieces into the rice, and then pour the purchased curry powder together, put a little salt and oil, add water, and the pot trips. This makes the curry chicken rice.

Method: Prepare the ingredients, in fact, add apples, but in the end, you can't eat apples at all, so it doesn't matter if you want to add them or not.

Chop all the ingredients and set aside: Diced potatoes and carrots, and diced onions

Put the potatoes and carrots in the electric pot and steam them while cooking the other ingredients in a hot oil pan First fry the onion until soft and add the cauliflower to stir-fry it, then add the chicken and stir-fry until there is color on both sides It doesn't matter if it's not too cooked Later, it will be simmered again, then add water to submerge the ingredients, let the water boil, about 15 minutes, at this time the potatoes and carrots should be almost ready, add them to the pot, turn to low heat, put in the curry cubes, stir it, about another 5 10 minutes, stir it from time to time When the curry is a little thicker, you can serve the rice and drizzle the fragrant curry!

Material. 300 grams of chicken breast, 300 grams of potatoes, 100 grams of carrots, 50 grams of bell peppers, 200 grams of onions, 100 grams of curry cubes.

Method. 1) Cut the chicken breast into cubes, marinate it with a little cooking wine, light soy sauce and pepper for a while, and coat it with a thin starch layer.

2) Peel and wash potatoes and carrots and cut them into small pieces, onions into small pieces, bell peppers into small pieces, and curry into small pieces for later use.

3) Fry the potatoes and carrots in a small amount of oil, remove and drain the oil. (Skip this step and put it in the pan without frying in step 5.) But personally, I think that if you make beef curry, you should put all these vegetables and trimmings in a pot and cook them together.

But if you curry chicken, the chicken is cooked and the meat is old, and the taste is not tender. ）

4) Heat the oil in a pan and stir-fry the chicken when the oil is warm. Drain and set aside.

5) Leave the bottom oil in the pan and fry the onion until fragrant. Then add the chicken, potatoes, carrots and bell pepper and sauté for a while, reducing the heat to a minimum. Add the curry cubes that have been broken into small pieces, pour in 500ml of hot water and stir clockwise.

Simmer for 5 minutes until the curry is melted and a paste is formed. (I used the Good Dream Curry Cube, so I don't need to add any more salt.) I used to use curry powder, and I had to stir-fry the batter to adjust the consistency when making this dish.

Later, I found out that this kind of curry cube is very simple and convenient, and there is no need to fry the batter, and the taste is also good. ）

Tips:

Chicken breasts are tender and should not be burned for a long time. After thawing the frozen chicken breast, drain the water, preferably with a towel. Then cut the chicken into pieces, add a little salt, add 1 egg white, stir to feel the chicken wet and shiny, add 1 tablespoon of starch, marinate for a while.

Make the pan oil and warm it. Then sauté the chicken breasts until cooked. The oil temperature should not be too hot, otherwise it will be fried. If fried, the chicken will be dry and firm.

Health effect: Potato: stomach harmony, detoxification, swelling.

Carrots: nourish the liver and eyes, strengthen the spleen, dissolve phlegm and relieve cough.

Chicken thighs: warm, lean and invigorating.

Ingredients: Zhikuan.

Four small pieces of plain curry cubes.

Potatoes, a gram food, carrots, and a phase-gram food.

Chicken thighs are three phases of food.

Oil to taste. Salt to taste.

Recipe preparation: 1Carrots, potatoes cut into cubes.

2.Small pieces of chicken thighs.

3.Put oil in the pan and heat it violently, then add the chicken pieces, and stir-fry until white.

4.Put the potatoes and carrots in and stir-fry for a while.

5.Cover the chicken with water and bring to a boil.

6.Then turn off the heat and put the curry cubes and stir-fry until the curry cubes are melted.

8.Serve the white rice in a bowl, compact it, and then pour the chicken curry on the plate.

Chicken curry is a delicacy with potatoes, chicken, curry, onions, etc.

First of all, prepare the ingredients, 300 grams of chicken breast, 300 grams of potatoes, 200 grams of carrots, 300 grams of red-skinned onions, 100 grams of curry cubes, salt, dark soy sauce, starch, cooking wine, and 30 grams of cooking oil. Dice the prepared potatoes, carrots, onions, and chicken and set aside, add a small amount of dark soy sauce, powder, cooking wine, grasp and marinate for about 15 minutes. Pour a small amount of cooking oil into the pot and heat it, stir-fry the prepared diced vegetables and meat in the pot, then add about 400ml of water to boil and skim off the floating powder, then simmer over medium heat for 10 minutes, turn off the heat, bury a box of curry cubes in the pot, wait for the curry cubes to melt and then **, simmer for about 5 minutes, and harvest the juicy and fragrant chicken curry out of the pot.

Preparation of curry chicken 1Wash and peel the carrots and potatoes, take the shallots, and add 2 chicken breasts to the top of the defrosted oneCut the carrots, potatoes, shallots, and chicken into cubesHeat the pan with cold oil and take it in.

Ingredients: Local chicken.

Garnish: potatoes, carrots, onions.

Excipients: Milk.

Seasoning: curry powder, salt, chili oil.

Chicken curry] - Fresh and fragrant.

1.Let's start preparing the ingredients.

First of all, we prepare half a local chicken and chop it into even small pieces for later use.

2.Let's start preparing the side dishes.

Prepare one potato, cut it into thick slices and then into small pieces for later use.

Prepare a carrot and cut it into the same small pieces for later use.

Prepare half an onion, cut it into slices and break it by hand.

Prepare another 50 grams of milk for later use.

3.Let's start boiling the scallion oil.

Heat the pot, add an appropriate amount of vegetable oil, when the oil temperature is hot, put in the onion and stir-fry slowly over low heat, extract the sweetness of the onion, do not fry over high heat, otherwise the sweetness will not be fried, and the onion will be served first after the burnt edge.

4.Let's start cooking.

Stir-fry the chicken pieces with the freshly fried scallion oil, turn on medium heat and keep stir-frying to dry the water in the chicken pieces, when the chicken pieces are fried until golden brown, pour an appropriate amount of boiling water along the edge of the pot, do not put cold water, so as not to solidify the protein and stew the chicken pieces into firewood, and then put in onions, potatoes and carrots, the amount of water should not be over the ingredients so that it can better color and taste.

Then add 20 grams of curry powder, restaurants often use curry paste, 5 grams of salt into the bottom taste, after the soup boils, turn to low heat and simmer for 10 minutes, this step is very critical, curry only after a long time of cooking, the fragrance can be fully released and infiltrate into the chicken nuggets, so that the whole dish has a strong aroma.

After 10 minutes, turn to high heat to reduce the juice until the curry soup is viscous and evenly wrapped on top of the chicken pieces, at this time pour in the milk to increase the mellow taste of the dish, the Thai method is to add coconut milk is not easy to buy, we use milk instead, and then add a little chili oil to increase the sense of appetite, pour in the oil before the pot to brighten the color and delicious.

Well, a delicious and delicious chicken curry is ready.

First of all, cut the ingredients into cubes, heat the oil from the pot and put the chicken chain sail diced, the chicken is white and then add the onion, then add the carrots and potatoes, stir-fry over high heat for 2 minutes, add the light soy sauce shed hail, boiling water, turn to low heat and simmer for 10 minutes after the water is boiled, add the curry, and cook until the soup is thick.

1. Prepare a carrot, an onion, a small piece of chicken breast, and a curva sauce;

2. Clean all the ingredients and cut them into small cubes, which can better absorb the flavor and save the time of stewing;

3. Marinate the chicken breast with a little cooking wine, light soy sauce and cornstarch;

4. When the oil is hot, add the onion and stir-fry until it tastes.

5. After the onion is fragrant, add diced carrots and stir-fry constantly, stir-fry until the surface of the carrots is slightly soft, and then add enough water;

6. Put in the prepared curry cubes, wait until they boil, then change to low heat and slowly boil;

7. Boil until the soup is almost dry and the carrots become soft, put in the pre-marinated chicken, stir-fry quickly for a while, and add salt and chicken essence according to your taste;

8. Remove the fragrant chicken curry.

Method. After cutting the ingredients in order, add the cream in a medium-low heat pan, add the onions and stir-fry until the fragrance comes out, add potatoes, carrots, and chicken breasts and stir-fry together.

Add curry powder to evenly coat the ingredients until the curry powder, if you feel a little dry, you can add a little water (too much curry powder will be bitter, it is recommended to consider the amount of powder). Add about enough water to cover the ingredients, wait for the roll to taste, and if you don't feel like it's enough, add curry powder or a little salt.

About 20-30 minutes until the ingredients are cooked (use chopsticks to test whether the carrots can penetrate the cracked world), and finally add a little whipped cream to increase the consistency and smoothness (feel free) and then start the pot.

Easy to get started.