2. Seasoning: a box of pulp, a box of MUBI curry, three tablespoons of tomato sauce, a little chopped pepper, 200g of chicken, onion 1 50g, 2 green peppers, 2 potatoes, 2 fresh lemon leaves, 200ml of coconut milk, curry 1 slice, 20g of curry sauce, and curry sauce1.
The method of coconut curry chicken is 1. Chop the chicken, add proper amount of salt and corn flour and marinate 15 minutes. Cut potatoes, green peppers and onions into sections, and shred lemon leaves for later use.
2. Pour the chicken pieces into a hot pot and stir-fry until they change color, then pour the green pepper and onion together with the remaining oil in the pot and stir-fry until they are 5% ripe.
3. Wash the pot, pour in the right amount of oil, fry the potato pieces until golden brown with medium heat, and then pour in the chicken pieces.
4. Squeeze the curry paste into the pot, stir well, then add the curry paste and curry blocks, add appropriate amount of water, boil and pour in coconut milk.
When the sauce begins to thicken, add shredded lemon leaves and cook for 5 minutes, then add onion and green pepper and cook for 5 minutes on medium heat.
Cooking skills of coconut curry chicken 1 Personally, there is no need to put carrots in authentic Southeast Asian curry. Of course, if you like them, it doesn't hurt to add them.
2. Curry cubes? Curry cream? Curry sauce, the curry is fresh enough, fragrant enough and spicy enough! The personal taste ratio is 1: 1: 1.
3. It is best to cut potatoes with a hob, and they can also be fried to golden brown after the oil disaster. ?
4. In addition to adding a proper proportion of curry, enough coconut milk should be added to bring out the aroma of curry.
5, be sure to add lemon leaves, if there is no fresh, dried lemon leaves can also be soaked in warm water for 5 minutes, washed and shredded.
Precautions 1. If you can't pass the ingredients after adding coconut milk, you don't need to drain water separately;
2. Curry can also be put together with coconut milk and ketchup and turned to low heat, but it should be stirred frequently during the burning process. Adding curry can easily paste the bottom, so it's best to wait until the ingredients are cooked before putting curry last, so that the curry can be melted and turned evenly. Turning off the fire will not paste the pot;
3. Curry itself is salty. I didn't mix the salt. I can mix some salt before the last pot if necessary.