Should you saut the potatoes in the curry chicken first? Do you put curry and peppercorns or someth

Tips for cooking curry dishes.

When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but it is too ordinary and not easy to cook, so it is better to use carobs. Horn beans have small seeds in them, and they are best eaten when boiled until the seeds are full of curry juice. The secret of cooking curry is that the ingredients must be mixed with the curry to make it flavorful, and if you separate the two things, you will never be able to cook a good curry dish.

About curry dishes.

1.Turn on low heat (it should be very small), add olive oil, pour the minced ginger and minced garlic (the amount of both kinds of minced garlic should be larger, don't be reluctant to put it) into the slow stir-fry, stir-fry for a while, stir-fry for a while, and then stir-fry for a while after the fragrance is fragrant.

2.Add the curry powder, stir-fried ginger and minced garlic together, keep the heat low (don't waste natural gas, how expensive), and copy until the curry is fused with ginger and garlic, exuding the aroma of curry, ginger and garlic.

3.Add coconut milk (sold in supermarkets, don't use coconut milk as coconut milk), increase the heat slightly, and boil while stirring.

4.Turmeric powder is added to enhance the flavor and color.

5.Bring to a slight boil and remove from the pan. Solemnly declare: Do not put your nose close to this curry sauce, you may faint due to the strong aroma.

6.Then make all kinds of ingredients, what you like to eat and do (I prefer chicken, shrimp, onion mix), until 8 medium rare, add curry sauce, stir-fry together, out of the pot, on the plate, into the mouth.

Curry beef recipe.

Ingredients: 500 grams of beef shank.

Characteristics: Golden color, rich curry fragrance, crispy and delicious beef.

Ingredients: 50 grams of shallots, carrots, celery, 15 grams of curry powder, 3 grams of salt, 5 grams of dry red wine, 5 grams of soy sauce, 25 grams of flour, 100 grams of chicken broth, 50 grams of oil, a little chili flour, monosodium glutamate, bay leaves, garlic and peppercorns.

Production method: 1. Cut the beef into cubes, sprinkle with salt, fry it in oil until yellow, put it in a simmering pot, add water, dry red wine, soy sauce, shredded shallots, carrot slices, bay leaves, peppercorns, salt, and simmer for 2 3 hours until the beef is crispy.

2. Heat it in a frying pan, fry diced shallots, celery, bay leaves, and garlic puree, add flour and stir-fry until fragrant, then add curry powder and stir-fry until fragrant, put a little chili noodles, and make a curry sauce.

3. Put the chicken broth in the frying plate and bring to a boil, add the curry sauce, salt and monosodium glutamate, mix thoroughly, then pour the cooked beef into the frying plate, simmer evenly and simmer slightly, and put it on the plate.

I haven't done Western food before. Chinese food is ok! However, potatoes are not easy to cook, so they should be fried first

Chicken curry. Ingredients: 1000g chicken.

Excipients: 150 grams of potatoes 150 grams of onions.

Seasoning: 10 grams of curry, 5 grams of chili paste, 100 grams of vegetable oil, 5 grams of starch, 1 gram of sesame oil, 10 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate.

Preparation of chicken curry:

1.Cut the chicken into cubes after it is cleaned;

2.Peel the potatoes and cut them into cubes;

3.Onion diced;

5.Then pour in the potatoes and stir-fry, drain and set aside;

6.Leave little oil in the pot and heat it, pour in the onion and stir-fry, then pour in the curry powder and chili sauce and stir-fry well;

7.Add chicken pieces, cooking wine, salt, monosodium glutamate and broth, simmer over medium heat for about 15 minutes;

8.Drizzle with water, starch and sesame oil before cooking.

Ingredients: 150g chicken 100g potatoes.

Seasoning: 5 grams of curry, 10 grams of vegetable oil, 10 grams of soy sauce, 3 grams of salt, 3 grams of green onions, 3 grams of ginger.

Preparation of curry chicken nuggets with potatoes:

1.Cut the chicken into 4 cm long and wide cubes.

2.Peel and wash the potatoes and cut them into hob pieces.

3.Mix the curry powder with soy sauce and set aside.

4.Heat the oil pan, stir-fry the green onion and ginger, pour in the chicken pieces, and stir-fry.

5.Saute the chicken pieces until white, add seasonings and a small amount of water, and simmer.

6.When the chicken pieces are stewed until they are almost rotten, add the potato pieces (at this time, if the water is not enough, you can add some water to continue the stew, the potatoes are very easy to boil, you should pay attention not to be too rotten), and when it is almost ready, add the curry powder and other condiments and mix thoroughly.

How to cook curry chicken nuggets potatoes? Cut the chicken into pieces and remove them from the water, pour them into the pan and stir-fry, add the curry paste, light soy sauce and oil-consuming bean paste, then pour in the potato slices and stir-fry.

Potatoes, onions, carrots, chicken and curry cubes, all cut into cubes, copy the onion first, smell the sweet taste in the potato, carrot chicken down to copy, then put water, boil and then put.

Just cook the curry cubes until they are sticky.

The delicious and simple recipe for chicken curry potatoes is as follows:

Ingredients: 120 grams of chicken breast, 1 potato, 1 small carrot, 1 onion, 35 grams of curry cubes.

Excipients: red pepper, ginger, light soy sauce, cooking wine, sugar, salt, edible oil.

1. Wash the chicken breast and chop it into pieces. Put the chicken pieces in a pot of cold water, put 2 slices of ginger, 1 tablespoon of cooking wine, blanch for 2 minutes, then remove and rinse off the surface foam.

2. Heat the oil, add two spoons of sugar, and boil over medium-low heat until the sugar turns dark brown.

3. Quickly add the chicken pieces, stir-fry for 2 minutes, add 1 tablespoon of cooking wine to remove the smell, and 1 tablespoon of light soy sauce to adjust the color.

4. Then add the onion and ginger slices and stir-fry until fragrant, then add the mushroom slices, carrot pieces, and potato pieces and stir-fry together. Pour in enough boiling water, turn to medium-low heat and simmer for 10 minutes.

After a few minutes, the soup has thickened and the meat and potatoes have been stewed, open a packet of chicken curry seasoning and add the curry cubes.

6. Let the curry and ingredients blend together, and finally add the green and red peppers. Cook until the green and red peppers are broken, turn off the heat and remove from the pot. A bowl of red bean rice is served on the plate, and the rich soup is poured on the pure swim, which is delicious and delicious.

Curry chicken nuggets and potatoes: Ingredients: 150 grams of chicken nuggets, 100 grams of potatoes, 5 grams of curry powder, 15 grams of cooking oil and soy sauce, 5 grams of salt, green onion and ginger.

Method:1Cut the chicken into 4 cm long and wide cubes. Peel and wash the potatoes, cut them into hob pieces, and mix the curry powder with soy sauce and set aside.

2.Heat the oil pan well, stir-fry the green onion and ginger and pour the chicken pieces in, fry until it becomes white, add condiments and a small amount of water, simmer until it is almost rotten, add potato pieces, if the water is not enough at this time, you can add some water to continue to stew, the potatoes are very easy to boil, you must pay attention not to be too rotten, and when it is almost good, put in the curry powder and other condiments and mix thoroughly.

Chicken curry with potatoes: How to prepare chicken curry with a home-cooked dish.

Potato curry with some chicken thighs I think the taste will be better.

Ingredients: (The chicken can be boneless, or the chicken flavor is stronger without boneless, and it can be tasted by the individual).

Chicken thighs and potatoes.

Carrots and onions.

Ginger slices with garlic. 1 box of green bean Japanese curry cubes.

Method: (Because the pot is too small, I fry the vegetables and chicken separately, you can fry the chicken first and then fry the vegetables together).

01.Heat oil in a pan and sauté the onion until fragrant.

02.Add the potato cubes and carrot cubes and stir-fry over medium heat.

03.Stir-fry until the potatoes are wedged, the surface of the carrots is slightly yellow (so that the fried potato cubes will be more fragrant and not easy to boil) and set aside.

04.Put cold oil in the pot, add ginger slices, and stir-fry the garlic until fragrant.

05.Add the chicken pieces and 1 tablespoon of cooking wine. Stir-fry over high heat. Keep turning on the way.

06.Stir-fry until the chicken pieces are tightened and the chicken skin is a little oily.

07.Mix the fried potatoes with the chicken, add the stock or water, and cover the ingredients about 2-3 cm with the amount of water.

Once the heat is boiling, reduce the heat to medium-low and cook for about 20 minutes.

08.Curry cubes are divided into segments (so that a pot of chicken will use a whole box of curry).

09.Put the curry segments in the pot, turn to low heat and simmer slowly to let the curry absorb the flavor, stirring with a spatula to avoid sticking to the bottom of the pan. About 20 minutes.

10.Finally, when it is almost out of the pot, put in the green beans and cook until the beans are broken.

You can first put the chicken in hot water to remove the blood and fishy smell, cut some onions to remove the fishy smell, ginger shreds, potato pieces, etc., put a small amount of oil to report the fragrance, put the potatoes in, and put in the chicken pieces. Stir-fry. Add the stock curry.

Simmer slowly, and when the soup becomes sticky and the potatoes are cooked, you can put the seasoning and weigh them out.