Teach you how to cook Indian curry chicken rice: curry chicken: First, mix the chicken with salt, natural powder (a little is enough), China coriander powder, turmeric powder, sweet red pepper powder, Chili powder, curry powder and fragrant leaves (one slice is enough if cooked at home) and marinate. Suggest a little thyme! (Personal opinion)! Then color the chicken in the pot! Put it aside. Next, stir-fry the onion (shredded or chopped) until it changes color, then add minced ginger and garlic and a little fresh or dried pepper to stir-fry until fragrant, then add natural powder, China coriander powder and curry powder to stir-fry until fragrant, and then add coconut milk to boil! After the ginger and garlic are fried, you can stir-fry some curry sauce until it is red oil! You can also use coconut milk to soak curry sauce directly. ) Finally, just put the fried chicken in and stir it evenly (if the juice is too small, you can add less water), because the chicken is cooked better, just put it in and cook for 5 minutes! Then adjust the mouth with chicken powder salt. Note: 1. Don't put a lot of spices, just put a little at home, otherwise it will be very bitter! 2。 Curry powder is a little more than other seasonings, because it is curry after all! 3。 When eating, you can put some potatoes boiled in curry chicken, which will be delicious! 4。 When cooking, you can order a little sesame oil and put a little fresh China coriander in it! Curry rice material: The amount of onion, potato and carrot in curry beef depends on personal preference. You can buy more if you like, and you can also add mushrooms, cauliflower and the like. Half a catty of curry can make about four catties of things (meat+vegetables). Practice: 1. Cut the material into pieces. Cutting it smaller can save time. Put a little oil in the pot, it will probably be enough to slip (I put too much oil in it when I make it, so it's not perfect) 3. You can add a little butter. 4. After the oil is hot, fry the cut meat and vegetables in the pot for a few minutes. 5. Then add water to stew 15 minutes (the potatoes and carrots are just soft). Don't say you forgot to cook! Put the rice on the plate, and then pour it into the pot ... It's actually a mixture of Russian beef stewed potatoes and delicious beef curry rice. Who doesn't like delicious beef curry rice This is a program reserved for our guests. Much more fragrant than similar products in restaurants, and everyone is full of praise. If the students go home, it must be that you are fighting for each other and fishing them up. 10 minutes, this dish will be upside down. Curry beef is the best curry sauce. Chicken tastes weak, and pork is not delicious. Maybe the flavors of beef and curry complement each other! You can also use oily tofu or dried tofu, which is a vegetarian curry and naturally tastes lighter. Here's how to make it. It's really simple, but it takes a little time. Curry brine seasoning is purchased. It's best to prepare a spoonful of cheese powder, which will taste better. Because Japanese curry marinade is sweet, people who like spicy food can prepare curry powder, a small amount of Chili powder or black pepper to enhance the taste. Peel 1 potato, and cut into 1 .5 cm square dices together with1carrot; Tender beef (tenderloin, tenderloin or shoulder meat is better, otherwise it won't be chewed! ) 150g, diced as above; The quality of beef is good, and the taste of food is attractive enough. A small onion or half a large onion, chopped. If you use too much, the food will be sweet. This color is yellow, red and brown, which is very beautiful. If you like green, you can match it with a few green cauliflowers. Blanch it with boiling water for later use. Put 2 teaspoons of oil in the 1 pot, heat it to 80%, stir-fry the diced meat for 3 minutes, and take it out after the surface changes color. (Meaning: Proteinize the beef surface to avoid excessive loss of umami flavor into the soup in the later boiling process) 2 There is residual oil in the pot, add half a spoonful of oil, add shredded onion and stir-fry until translucent. Meaning: It's the same as frying onions, ginger and garlic in China. ) 3 Add diced carrots and diced potatoes and stir-fry for a few minutes, until it is fragrant and translucent on the surface. 4 add 600~800 ml of water (3~4 cups, 4 people; For six people, put 1000 ml water), add diced beef, bring to a boil over high fire, and then continue to cook over low heat for 15 minutes. Pay attention to control the heat, the surface of the dish must be covered with soup, and you must never cook it. 5 add curry seasoning and stir slowly (add a spoonful of cheese powder and a small amount of curry powder, black pepper, etc. ) make the viscosity of the soup suitable (semi-flowing). Generally, a pot of food like this can be tasted by 4-6 people. Potatoes and carrots are for 6 people or 4 people. Don't be reluctant to put seasoning, if you don't put enough, it won't taste good enough. 6 After adding seasoning, continue to cook for 3 minutes, paying attention to continuous stirring to make the aroma fully distributed. Add some boiled cauliflower, then put it in a big soup bowl and eat it while it is hot! Curry rice should be eaten on a plate. Half a plate of good rice with a few spoonfuls of curry sauce is really delicious and appetizing. Curry rice series meat: beef, pork, chicken, cut into small pieces of vegetables: potato-diced, carrot-diced, onion-cut into fine powder: cooking oil, salt, curry powder Steps: 1, put oil in the pot, stir-fry the meat. 2, stir-fry the vegetables with the meat in the pot, paying attention to putting more oil and proper amount of salt. 3. Ingredients of apple curry chicken: 3 chicken beards (weighing about 9 10g), 1 slice of apple, 1 teaspoon of chopped ginger, 1 teaspoon of garlic, 2 teaspoons of curry powder and 1 teaspoon of tomato juice. (Can be slightly adjusted according to your own taste) Marinade: 1/3 tablespoons salt, a little pepper, 2 tablespoons oil. Seasoning: half a spoonful of salt, half a spoonful of sugar, 1 cup of water. A little chicken essence. Practice: 1. Wash chicken moustache, boneless, dry water, cut into thick slices, and marinate with marinade 15 minutes. 2. Heat the pan, add 1 tbsp oil, put down the apples and fry for a while, then serve. 3. Add 3 tablespoons of oil, put down the chicken and stir-fry until it is half cooked, add ginger and garlic and stir-fry until fragrant, add curry powder and tomato juice and stir-fry for a while, then boil and cook for about 5 minutes. Add apples, boil and thicken. Don't cover the pot when cooking, this vegetable juice is rich and thin. Ingredients: 750g pork leg, 50g raisin, 50g apple150g onion, 40g flour and 500g chicken soup. Seasoning: 75g lard, 5g salt, 15g curry powder, 25g ginger, 25g garlic and a little pepper. Cooking method: Wash and slice pork, sprinkle with salt and pepper, mix well and marinate for a while; Wash onion, ginger and garlic and cut into powder; Peel, core and cut apples into small pieces; Wash raisins for later use. Heat the pan, add 25g lard, 30g ginger, garlic and onion and stir-fry until yellow, add flour and curry powder and stir-fry until fragrant, then pour chicken soup and stir-fry evenly to make sauce. Heat the pot, add 50g lard, add pork slices and stir-fry until cooked, add stir-fry and stew for 20min, then add apples, raisins and 20g chopped green onion, mix well and stew for 20min, and add salt to taste. Serve this dish with rice. Features: spicy and unique Indian curry chicken ingredients: appropriate amount of chicken, two tomatoes and a little parsley. Ingredients: Jiang Mo, chopped garlic and 1 onion. Seasoning: a little curry powder, salt, Chili powder (according to family taste), cooking oil. Production: Heat the oil pan, add seasoning and stir-fry until fragrant, add chopped green onion and stir-fry until yellow, add tomato and curry powder, and finally add chopped chicken pieces, cover them with soup, and add coriander when the chicken pieces are cooked. Note: When cooking chicken nuggets, be sure to add water in time to avoid dry burning. When cooking, use strong fire first, then use slow fire after boiling. Prawn with vanilla sauce Material: several prawns. Ingredients: Jiang Mo, minced garlic, onion, curry powder, salt, sugar, Chili powder (depending on family taste), white wine and cooking oil. Seasoning: coriander, garlic, Jiang Mo, onion, lemon juice. Production: Heat the oil pan, put the prawns in the oil pan, fry them until they are 80% ripe, and take them out for later use. Pour a little oil into the pot, heat it, add seasoning and stir fry, add a little white wine after fragrance, add prawns, dry the soup with low heat and serve. Chop coriander and onion, mix well with minced garlic and Jiang Mo, add a little lemon juice to make a sauce, and pour it on prawns. Curry oxtail soup Ingredients: oxtail, 1 potato, 1 carrot, a little green vegetables. Ingredients: salt, curry powder, a little Chili powder. Production: first cut the oxtail into sections and put it in the pot with seasoning. Then boil the potatoes separately, chop them up and mash them. Dice carrots and vegetables, and stew mashed potatoes, carrots and vegetables with oxtail. Curry rice ingredients: fragrant rice, carrots, onions, vegetables. Ingredients: curry powder, salt, monosodium glutamate, oil. Production: Wash fragrant rice, soak it in water with curry powder, and steam the rice until it changes color. Dice carrots, onions and vegetables, put proper amount of oil in the pot, stir-fry carrots, onions and vegetables after heating, then add rice, add salt and monosodium glutamate and stir-fry for a while.