How to make curry chicken thighs, what is the delicious way to make curry chicken thighs?

Detailed description of the preparation of curry chicken pot Cuisine and efficacy: home-cooked recipes.

Taste: Curry Flavor Process: Braised Curry Chicken Pot Production Materials: Ingredients: 1 fat and tender chicken (about 750 grams).

Excipients: 100 grams of onion, 100 grams of boiled shiitake mushrooms (evaporated shiitake mushrooms), 25 grams of fresh red peppers, 100 grams of lettuce leaves, 5 grams of coriander leaves.

Seasoning: 25 grams of oil curry, 5 grams of fresh garlic, 10 grams of green onions, 10 grams of ginger strips, 10 grams of Shao wine, 10 grams of soy sauce, 3 grams of refined salt, 5 grams of monosodium glutamate, 500 grams of soup, 5 grams of wet starch, 10 grams of cooked chicken fat, appropriate amount of peanut oil. Features of the curry chicken pot:

The curry is fragrant, salty and slightly spicy. Teach you how to make a chicken curry pot and how to make a chicken curry pot to be delicious 1The chicks are slaughtered and eviscerated, washed, the head, neck and feet are cut off, and the bones are shaved.

Chop the chicken noodles with a flower knife, cut into 3 cm chicken balls into a bowl, marinate well (see Raw Marinate). Remove the stems and seeds of the bright red peppers, and cut them into diamond-shaped pieces with onions and mushrooms. Wash the raw laigh leaves.

2.Heat the pot, add the peanut oil, cook until it is 60% hot, add the chicken balls to pull the oil, add the onion pieces, red pepper pieces and put them into a colander together. The pot is quickly tempered, the green onion white section, ginger strips, garlic stir-fry until fragrant, the oil curry is fragrant, the Shao wine is cooked, the soup, refined salt, soy sauce, the chicken balls with good oil are drawn, the mushroom pieces are added, a porcelain plate is buckled, and the simmer is changed to eight ripe, open the lid, pick up the green onion segments, ginger slices, and add the onion pieces and red pepper pieces that have pulled the oil, and simmer for another 5 minutes.

Wash and dry the claypot and heat it, add a little peanut oil, pad in the lettuce leaves, put in the stewed chicken curry, sprinkle with coriander leaves, cover and serve. The preparation of curry chicken nuggets is detailed Cuisine and efficacy: home-cooked recipes Recipes for replenishing deficiency and nourishing the body Menstrual irregularities recipes Osteoporosis recipes.

Taste: Curry Flavor Process: Stir-fry Curry Chicken Nuggets Production Materials: Ingredients: 750 grams of chicken.

Excipients: 100 grams of onion (white skin).

Seasoning: 2 grams of salt, 5 grams of cooking wine, 25 grams of sugar, 3 grams of monosodium glutamate, 25 grams of curry, 15 grams of green onions, 15 grams of ginger, 100 grams of vegetable oil Teach you how to make curry chicken nuggets, how to make curry chicken nuggets to be delicious 1Chop the chicken into pieces 4 cm long and 3 cm wide;

2.Cut the shallots into triangular pieces;

3.Cut the green onion into sections;

4.Ginger slices;

5.Add oil to the spoon, boil until four or five percent hot, put the chicken pieces in, slide it with oil until it is seven or eight ripe, and remove it;

6.Add base oil to the spoon, add green onions and ginger slices to stir-fry until fragrant, and then add curry powder to stir-fry slightly;

7.Then add chicken broth, cooking wine, salt, sugar, monosodium glutamate, chicken, and cook over low heat;

8.When the chicken is crispy, remove the green onion and ginger, add the green onion to another stir-fry spoon, and stir-fry it in oil;

9.Pour the chicken into the pot and remove the spoon when the juice is thickened (or exhausted). Tips for making curry chicken nuggets: This product has a lubricating oil process, and about 1000 grams of vegetable oil need to be prepared.

Ingredients] 400 grams of chicken thighs.

Seasoning] 3 grams of curry, 3 grams of salt, 3 grams of sugar, 1 gram of monosodium glutamate, 2 grams of corn starch, 2 grams of rice wine, 20 grams of mashed potatoes, 35 grams of coconut paste, milk powder.

10 grams, 30 grams of onion, 25 grams of clear oil (actual consumption).

Operating procedures] 1. Wash the chicken thighs; Peel and mince the onion; Mix the milk powder with water.

2. Put the chicken thighs in warm oil and cook them, pour out the oil, add the onion and stir-fry until fragrant, and then add curry.

Stir-fry the flour, cook in rice wine, add water, salt and sugar, cover and burn for 8 minutes.

Bell; When the chicken thighs are crispy, add coconut paste, mashed potatoes, milk powder, and monosodium glutamate, and then burn for a while, see that the soup is thick, thicken with a small amount of aquatic starch, and pour it in.

The oil is ready to serve.

Featured Comments] Coconut fragrance and curry fragrance blend, salty, fresh and slightly spicy, the dish is milky yellow, belt.

It has a Southeast Asian flavor.

Tips] Chicken thighs should be cooked in a pan of oil to avoid blood stains in the drumsticks during cooking.

Spillover affects the color.

Curry defeated Sakura chicken nuggets.

The nutritional value of authentic small dishes is not mentioned in Songming, and I can't understand what I say, just it's delicious.

Ingredients: chicken thighs, potatoes, Huchatsin radish, green onions, curry, soy sauce, oyster sauce, ginger, garlic.

Steps: <>

Step 1: Potato and carrot hob cubes for later use.

Step 2, you can also use chicken breast for the pipa leg you bought, you like the one with bones, chop the boiling water to get rid of the blood water slick, add cooking wine, and put out the cold water for later use.

Step 3: Heat the oil, add the green onion and ginger and stir-fry until fragrant.

Step 4: Add the chicken pieces and stir-fry until browned.

Step 5、Add potatoes, carrots, shallots, etc., personal preference.

Step 6: Add water, the amount of water is the same as that of the dish, cover and simmer.

Step 7: Boil until the potatoes are cooked and add the curry cubes, because the curry cubes melt when they meet hot water, you can also directly microwave them, I am lazy, I put them in directly, and the curry powder also melts in hot water.

Step 8、Bowls supermarket only sells this kind of block.

Step 9, the curry cubes melt and taste the salted eggs, if you don't like to eat salty, you don't need salt, the curry is there, the Northeast population is heavy, I added a little salt, and the juice is out of the pot.

Step 10: The finished product is no worse than that of a Western restaurant.

Preparation of curry chicken (2 servings) (Cuisine and efficacy: Korean cuisine The unique yellow color of curry comes from a natural plant that has the effect of preventing cancer and heart disease) Main ingredients: 30 grams of curry, 200 grams of chicken, 1 potato, 1 onion, 1 carrot 2 pcs.

Seasoning: 1 tablespoon of sake, 1 2 teaspoons of salt, a pinch of pepper. Method 1 Prepare the meat Cut the meat according to the size of the meat mixture Mix well with the meat seasoning 2 Cut the vegetables, potatoes, onions, carrots Cut the same size pieces3 Stir-fry the vegetables Stir-fry in the order of potatoes, carrots and onions4 Stir-fry the meat Stir-fry the prepared meat until it is medium-rare Add the fried vegetables (the meat and vegetables are fried separately to taste good) 5 Cook Add water and cook together After boiling, add the curry and cook for 2---3 minutes (stir evenly to avoid the curry from forming a ball).

Tips: It is best to use pure natural curry powder (good for the body, you can add curry powder in an appropriate amount according to personal preference), and you can also use the same method to make pork and beef. [This is my best dish, authentic Korean food, non-fried, less fat, very healthy! ] 】

Material. Chicken thighs, potatoes, onions, curry, fresh milk, green onions, salt, sugar, cooking wine, light soy sauce, chili.

Method. 1. Cut the chicken thigh meat into pieces and touch the water to remove the fishy foam and remove the blood.

2. Cut the potatoes into cubes and boil them in boiling water until they are half cooked.

3. Stir-fry the chicken thighs with green onions, add cooking wine, and fry the chicken thighs until the chicken thighs are golden brown.

4. Add onion, chili, salt, light soy sauce and sugar, stir-fry.

5. Simmer over medium heat for 10 minutes. During this time, add water to the curry powder and mix thoroughly.

6. Add the dissolved curry, add fresh milk, and stir-fry over high heat.

In fact, the method of eggplant curry chicken nuggets is very simple, first buy the chicken, chop the chicken into small pieces, rinse it with water, and then Pai Pei buys a bottle of curry sauce, according to the normal practice, pour in the curry sauce and stir-fry it together.

Ingredients: 4 chicken thighs, 1 potato, 1 carrot, half an onion, a small handful of enoki mushrooms, 6 curry cubes, 65ml of coconut milk...

2.Wash the chicken thighs, cut the flower knife, break the tendons, put salt, oyster sauce and cooking wine.

3.Hu Qian accompanied by radish and potato diced, garlic chopped, ginger sliced, coriander chopped cover repentance.

First of all, we have to put the bean paste, brine tomatoes, boil into a pot of soup, then put the curry powder, and then put the chicken pieces and cook it.

<> "Curry Disturbance Lead Chicken Leg Rice."

When cooking curry, it is best to use a non-stick pan to prevent the bottom from sticking Main ingredients: chicken thighs, potatoes, carrots, and onions.

Seasoning: green onion, ginger slices, rice wine, cooking wine, curry cubes.

1. Chicken thighs, boneless, diced, potatoes, carrots, peeled and diced.

2. Chicken in a pot under cold water, add green onions, ginger slices, rice wine, cooking wine, blanch, remove the foam while cooking, cook for a few minutes, slowly remove, drain.

3. Pour oil into a pot Add chopped green onion or onion and stir-fry until fragrant.

Fry the onion until slightly soft before proceeding to the next step).

4. Pour in the chicken pieces and stir-fry until fragrant.

5Add the potatoes and carrot cubes and stir-fry.

6. Add curry cubes, appropriate amount of hot water, bring to a boil over high heat, turn to medium-low heat and simmer, cook until potatoes, carrots are soft, and collect the thick soup.

Ingredients: 3 potatoes, half an onion, half a carrot, 2 large chicken thighsCurry cubes

Tune in to the first virtual material:1 tablespoon of cooking oil, 2 chives, 3 slices of ginger, 3 cloves of garlic, 2 grams of salt, 1 teaspoon of dark soy sauce.

Steps to prepare curry chicken thigh stewed potatoes

1. Prepare the ingredients, curry chicken thighs and potatoes are a perfect match, plus onions and carrots, first process the ingredients, after cleaning, cut the onion and carrots into cubes, and at the same time cut the green onion and ginger into sections, and flatten the garlic. Peel and wash the potatoes, cut them into cubes and set aside.

2. Soak fresh chicken thighs in water for 10 minutes, remove and wash; Chop into large pieces and rinse them twice to control the water for later use.

3. Heat the oil in a hot pan, add the green onions, ginger slices and onions and stir-fry, stir-fry the fragrance of the onions, and put them out for later use. Leave the bottom oil in the pan, put the chopped chicken pieces in it, and stir-fry; You don't need much oil in this step, and when you stir-fry the chicken thighs for a while, you can still precipitate a lot of oil.

4. Cook in cooking wine to remove the smell, then add warm water, the amount of water can be more, boil over high heat, cover and turn to low heat and simmer for 10 minutes. After 10 minutes, open the lid, put the potatoes in and stir-fry.

5. Add the carrots, curry cubes and freshly fried onions. The addition of curry will make the soup more and more viscous, so the heat should not be too large, medium and low heat is fine, cover the pot and turn to low heat and simmer for another 10 minutes until the chicken is cooked through; Add 1 teaspoon of dark soy sauce to remove the color.

6. If you feel that the taste is light, you can add a little salt; I use curry cubes, which have a lot of flavor, so there should be less other seasonings, and finally turn to high heat, cook the soup until it is viscous, put it on a plate, and then tear up the green onion to decorate the fragrance, and the fragrant curry chicken thigh is ready, dig it with a spoon and eat, more than addictive.

Tips

1. The curry cube itself has a lot of flavor, except for salt and soy sauce, try to put as few other seasonings as possible.

2. Curry chicken thighs are a perfect match with onions, potatoes and carrots, especially potatoes, which are soft and glutinous in taste, and rich in nutrition.

I saw the practice shared by netizens on the ** of Beitai Kitchen, and it is the most suitable to make this if you like to eat curry.

Ingredients: 2 chicken breasts, 3 potatoes, 1 and a half carrots

Appropriate amount of onion, half an apple, and a banana.

Curry cubes, tomato paste, whipping cream.

Method: Wash the chicken and cut into cubes.

Prepare the spices.

Apples and bananas are ready.

Wash and peel the potatoes and carrots.

Dice the onion, dice the potatoes and carrots, puree the bananas, peel and chop the apples.

Put the onion in a frying pan and sauté over low heat until fragrant.

Add the chicken and stir-fry.

Add the potatoes and carrots and stir-fry.

Add the mashed banana and stir-fry.

Add an appropriate amount of water, cover and cook for 20 minutes.

Place the curry and turn off the heat until the curry cubes are dissolved.

Add the apple puree and a little tomato paste, turn on low heat and continue to cook until thick, pour in a little whipped cream, mix well, and turn off the heat.

The most appetizing curry chicken rice but it was very strong.

Cut the chicken into small pieces, dice the side dishes, stir-fry in the pan until golden brown, add salt, chicken essence, cover and simmer for 5 minutes, the soup is thick and remove from the pan.

Chicken breast 200g potatoes 1 carrot 1/2 onion 1/2 ham 150g curry. Cut the chicken breast into small cubes, marinate with light soy sauce, salt, pepper, cooking wine for half an hour.

How to cook oyster sauce lettuce? Cut the chicken into cubes, add cooking wine and ginger to marinate for 10 minutes, add chicken to the oil pan, pour in the seasoning potatoes and stir well, and simmer in the pot for 20 minutes.

Preparation of chicken thigh curry with potatoes:Curry chicken thigh potato is a home-cooked dish made of curry, chicken thigh, potato, etc., this dish is nutritious, delicious, and has the effect of lowering blood pressure, lowering blood lipids, moistening the intestines, and expelling dampness in the body. You need to prepare 5 chicken thighs (rinse and chop them, put them in a little salt and marinate for 10 minutes), salt, sugar, some green onion and ginger, curry powder, cooking oil, and a medium-sized potato (peeled, washed and cut into pieces).

Put some cooking oil in the wok, put the processed chicken thighs into the stir-fry over medium heat, and then add a spoonful of sugar to continue stir-frying. Adding sugar can keep the meat tender and the color of the dish is good. Stir-fry until the blood of the chicken is gone and the skin of the chicken shrinks (about a few minutes).

Turn off the heat and remove the chicken thighs. Leave the bottom oil in the pot, turn to low heat, add green onion and ginger and stir-fry a few times, then add 2 spoons of curry powder and stir-fry.

Because it is easy to burn, move quickly. After stir-frying, pour the chicken thighs and potato cubes into the pot and mix with the curry and stir-fry a few times, then pour in 2 large bowls of water, stir and cover. Once the water is boiling, reduce the heat to medium and simmer until the water is just right.

In the meantime, check and skim out the floating powder of the curry soup to keep it fresh. When you see that the soup is thickening, turn it over and don't paste it.