Potatoes (medium size, 4 pieces cut into hob pieces, the ratio of potatoes to chicken is 5:5 or 6:4)

Lantern pepper (1~2 pieces can be cut into red and green)

Spice: top curry powder (about three tablespoons)

Top coconut powder or a small cup of coconut milk (coconut powder should be mixed by yourself. Some large supermarkets or Hong Kong goods stores will have concentrated coconut milk packaged by Tetra Pak for cooking)

Nanjiang (4 small pieces)

Garlic (4 cloves)

Red onion (8 cloves of dry curry, this dish is essential)

Pepper (4~ 10 pieces can be put more if you like spicy food, but not if you don't like it)

Working procedure:

1. Pour 2~3 tablespoons of curry powder into raw chicken for curing. It can be pickled with minced garlic and red onion, which is more fragrant! Add half a teaspoon of salt (it won't taste so good after half an hour to an hour). Note: Add curry powder and stir well, then you can color the meat. Please don't overdo it just because curry powder smells good. If it is overcooked, it will taste a little bitter.

2. Fry the potatoes cut into hob pieces in the oil pan. Chicken curry with potatoes must be fried. You can do it without frying, but the taste is much worse! Fry until 7~8 ripe, feel dry, and then take out the pot for use.

3. Wash two spoonfuls of oil in the pot. Heat (if it is fresh chicken, you can put down the greasy skin first and fry it in oil, which is also very fragrant). Chop the prepared garlic, red onion and pepper, put them in a pot and stir-fry until fragrant. It smells really good. O(∩_∩)O) When the fragrance overflows, pour the chicken marinated with curry powder and ginger into the pot and saute. Add a little salt chicken essence and ginger. Even friends with a sweet taste can add a little more sugar and fry until 5-6 ripe.

4. It's time for perfect integration ... Pour the fried potatoes and prepared sweet peppers into the pot and stir-fry the chicken evenly. Don't fry for too long, lest the spatula rot the potatoes. You can add some salt, because many potatoes are tasteless.

5. Add clean water to almost 70% of the dishes in the pot (the water is still a little less, at least use hot water, so that the dishes will be more fragrant), cover the pot and start stewing for 10~ 15 minutes, and collect the juice until it feels worse. Remember to try it. If the taste is not salty enough, you can add some sugar.

6. The juice is still thin at this time. Definitely can't reach the delicious feeling poured on the rice! The critical moment has arrived.

Pour in a small cup of prepared coconut milk! Can make the juice thick and fragrant, stir-fry evenly! ! ! The fragrance is overflowing. Pay attention to coconut milk. Boil it too early and it will turn into oil (it is best to buy thick canned coconut milk or instant coconut milk powder specially used for cooking)

Method for make curry rice

Ingredients: minced meat, rice

Ingredients: diced vegetarian ham, diced carrots, diced potatoes and cabbage.

Seasoning: 2.5 tbsp curry powder, appropriate amount of oil, 2.5 bowls of stock, light soy sauce 1 tbsp salt 1/2 tbsp.

Exercise:

1. Put the curry powder in a dry pot and stir-fry it slowly over low heat for later use.

2. Pour oil into the pan, add minced meat and plain ham and stir fry, then add soy sauce and stir fry.

3. Add carrots, potatoes, cauliflower and other vegetables. And stir-fry, then pour in curry powder and stir-fry, and then pour in the prepared broth and simmer.

Cook all the ingredients until the water is about 1 cup and a half.

4. Add salt before cooking and thicken with flour.

5. Mix well with rice.

Delicious curry chicken rice → How to cook it ↓

Main ingredients:

Chicken breast, potatoes, onions, carrots.

Seasoning:

Salt, soy sauce, chicken essence, curry block

Method:

1. Dice chicken breast, potatoes and carrots with a hob (don't cut them too big, it's better to cut them moderately, because the chunks are not ripe), and cut onions into sections, just moderately!

2. Boil the water, blanch the diced chicken, remove it and dry it for later use.

3. Put the right amount of oil in the wok. When the oil is 80% hot, add curry blocks and stir fry a few times. Add onion and stir fry. Add potatoes and carrots. Finally, add diced chicken and water and stir-fry until the potatoes and carrots are completely cooked. At this time, you can add some salt or chicken essence according to your own taste, but not too salty.

4. After you finish, cover it and keep it stuffy for 3-5 minutes, which will taste better.

5. Steamed rice is served on a plate with curry chicken.

The practice of curry rice

Materials:

Meat: Beef, pork and chicken can be cut into small pieces.

Dishes: Dice potatoes (smaller), dice carrots, and dice onions.

Ingredients: cooking oil, salt, curry powder.

Steps:

1, put oil in the pan and fry the meat.

2. Stir-fry vegetables with the meat in the pot. Pay attention to put more oil and proper amount of salt (you can also leave it in the curry first, and then add salt if the salt is not enough).

3, the dish is slightly cooked, add water to the dish, and cook on low heat.

4. When the dish is cooked, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), then pour it into the pot and mix well. You can try it, with curry.

5. Continue to cook for 5 minutes.

6. Cook the rice separately and pour the dishes and soup.

The steps are as follows:

1) Cut the compacted beef into 2cm square pieces, or you can go to the supermarket to buy the cut beef, which is a little fat or gluten. (Note: What meat to put in curry rice depends entirely on personal preference. You can also put small rows and chicken wings, and the bones are delicious. At the same time, I was bored with a pot of rice. )

2) At the same time, cut potatoes into squares (the blocks must not be too big), carrots into round blocks (peeled to become bigger), and onions into thick shreds.

3) Put the right amount of oil in the pot and stir-fry the beef over medium heat (empty the water, or it will be awesome! ), take it out when you see the edge is hot.

4) Stir-fry carrots and shallots with the remaining oil, add beef and water, which is about as high as vegetables.

5) Boil the soup containing beef, onion and carrot with high fire until it boils. Turn off the fire and stand still 15 minutes.

6) Then add the curry block, and after it is completely dissolved (about 10 minute), add the potato (it will be more fragrant with some coconut milk).

7) Cook on low heat (about 15 minutes), stir while cooking, and keep saying: Don't paste, don't paste … otherwise it will paste:)

8) When the potatoes are ripe, you can eat them. Note: potatoes must be cooked. Generally speaking, there is no need to put any seasoning.

Several problems that need attention:

1) Curry is a spicy seasoning, and students with bad stomachs must pay attention to it when eating it. In addition, rice should not be short of water and hard.

2) For two people, consider the following rations: one catty of beef (one box in the supermarket), one medium potato, one carrot, half an onion and half a box of curry. The meal depends on the couple's appetite:)

3) If you can't eat one meal, you can put it in the refrigerator first, and the second meal is better! But when the second meal is hot, you should pay attention to the fact that the solidified curry juice should be slowly melted, constantly stirred and muttered. ...

Authentic Japanese curry chicken rice

Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably black pieces, light pink), salt.

Practice: 1. Cut the chicken breast into pieces, put a little oil in the soup pot and stir-fry until it is 8 minutes cooked.

2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and put potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to get salty later.

3。 Apples and tomatoes should also be cut into pieces and put in when the pot is boiling.

4。 Because the potato starch content is high, there is no need to thicken it separately. When it thickens, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take out the pot and pour them on the rice.

Carrots, onions and potatoes are matched, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins and taste a little sour. Coupled with the sweetness just now, neither of them is obvious, but it neutralizes the spicy taste of curry slightly and tastes great. The key is balanced nutrition!