Ingredients: chicken (it is best to use chicken leg meat, according to your own preferences, about a catty is appropriate, I said a catty of chicken ingredients), a potato (not too big, medium is best), half an onion (not too big, medium is best), and a bowl of rice.
Seasoning: two pieces of curry brine (available in supermarkets, don't use curry powder and bottled curry sauce), soy sauce, salt, cooking wine (beer and red wine are ok, red wine is the best), chicken powder, soup stock and sesame oil.
1. Shred onion, peel potatoes and cut into hob pieces, cut chicken into pieces, blanch with boiling water, skim off blood foam and remove for later use. If you buy chicken legs, you don't need to cut this process. In addition: it is best to put some tender meat powder when the chicken passes through the water, otherwise it will get old easily. )
2. Heat the wok, add a little more oil, stir fry a little shredded onion at 50% heat, add chicken pieces, stir fry for about 1 min, sprinkle some salt and add a little cooking wine. First, add the potato pieces, stir fry slightly, then add the shredded onion, stir fry slightly, add the stock, and don't touch the ingredients in the pot. Some supermarkets sell soup stock, so you can cook it yourself. If it's too much trouble, you can make soup with chicken powder mixed with warm water. Otherwise you can add warm water. )
3. When the soup in the pot boils, add curry marinade, soy sauce and chicken powder in turn (it is best to cut curry marinade with a knife, otherwise it will not dissolve easily, and soy sauce and chicken powder should be added according to personal taste; If you have ready-made milk at home, you can add some to make it more delicious, but not too much. It is best to add 50mL milk to a catty of chicken. When the curry marinade is completely dissolved in the broth, turn off the heat and cover the pot (you can play the game now, about 10 minutes).
When you go back to see the pot, you can only stay by the pot and keep stirring with a spatula. When the soup is sauce-like, turn off the fire and sprinkle a little sesame oil and mix well to improve the taste.
5. Pour the rice into the dish and add the chicken curry.
How to make curry chicken?
Curry, mainly produced in India, is spicy and rich. Summer can help to volatilize excess water in the body and supplement the needed salt. In winter, it can accelerate the blood circulation in the body and make the body feel warm, which is deeply loved by gourmets all over the world. There are many styles of dishes cooked with curry, among which curry chicken is the best.
Ingredients: chicken breast 300g, potato 100g, carrot 100g, shallot 1 root, ginger 1 small piece, appropriate amount of starch, seasoning: edible oil 30g, soy sauce 1 spoon, cooking wine/kloc. 2. Wash the onion and cut into powder; 3. Put into a bowl, add soy sauce and cooking wine, and stir and marinate for 15 minutes; 4. Wash and slice ginger; 5. Peel and wash potatoes and carrots, cut them into small pieces, put them in boiling water, take them out after cooking, and drain them; 6. Heat cooking oil, saute ginger slices, add chicken pieces and stir fry evenly. Features: Pale yellow in color and rich in curry flavor. The chef knows everything: you can also put curry powder in the pot first, then add carrots, potatoes and chicken pieces and stew slowly.
How to make curry chicken?
Curry Chicken
Ingredients: tender raw chicken 1.5 kg, peeled sweet potato 750 g, chicken soup 3 g, cooking wine 60 g, refined salt 30 g, monosodium glutamate 7 g, sugar 15 g, soybean oil 2 g (actual dosage 150 g), curry oil 250 g, onion 50 g, and monosodium glutamate.
Features: Huang Liang color, slightly spicy, crisp and rotten.
Loading time: 2000-10-2413: 34: 00.
Food: Korea
Operation: 1. Make curry oil first; Heat a wok, add 200g of soybean oil, add100g of chopped green onion when it is 60% hot, add 50g of garlic paste and 250g of curry powder when stir-frying, stir-fry evenly with low heat, add clear water after stir-frying, and mix well with a spoon. If curry oil needs to be thicker, mix well with proper amount of flour and water.
2. Select and clean the tender raw chicken, cut off the head, neck and tail feet, cut it from the back of the chicken with a knife, cut it into 2 pieces, cut off the back bone, cut it from the middle of the chicken leg and breast, and cut it into 4 pieces. Peel and wash the sweet potato, and cut it into diamond-shaped pieces.
3. Heat the wok, add the soybean oil, when it is 70% hot, add the chicken pieces and fry them until the skin of the chicken pieces is tight and discolored, then take them out with a colander and control the oil to dry.
4. Take a clean porcelain basin, add appropriate amount of cold water, and then soak the chicken (in order to prevent the chicken from changing color after being blown by the wind).
5. Heat the original wok. When it is 50% hot, pour in sweet potato pieces. When fried to tender yellow, leave the fire. Take out the sweet potato, pour in the colander to control the dry oil, and pour the remaining oil into the oil tank.
6. Leave a little soybean oil in the wok, heat it, stir-fry the onion and ginger slices, add cooking wine and chicken soup, then remove the chicken pieces from the water, put them in the wok, cover the lid and simmer for about 20 minutes. When the chicken is almost crisp, add refined salt. Curry oil, sugar, monosodium glutamate, then stew 10 minutes. Chicken nuggets are crisp and rotten at this time. Take them out with a colander and put them in a porcelain basin.
7. Pour the fried sweet potato into the pot of curry brine and cook for about 7 minutes, remove it with a colander and put it in another container. Then, pour the salt water from the curry chicken into a ceramic container.
8. After the cooked chicken pieces are cooled, evenly cut into about 50 pieces; Take 10 clean porcelain bowl, put it into sweet potato pieces, then mix and package the chicken pieces, add chicken gravy, and store it in the refrigerator.
9. Take it out and heat it when eating, then add a little starch to thicken it, sprinkle a little sesame oil, and then sprinkle sesame noodles.
Hutongkou boss reported other answers on July 22, 2008 +08: 3 1.
Curry Chicken
Ingredients: chicken nuggets, two potatoes (my potato is a drop), half a carrot and a green pepper.
Marinade: soy sauce, cooking wine, ginger (one slice)
Seasoning: soy sauce 1 tbsp, sugar 1 tbsp, curry powder 1 tbsp, and salt. Tailing bell: fresh milk.
Practice: 1, diced potatoes, diced carrots and diced green peppers.
2. Chop the chicken wings and marinate them for ten minutes.
3. Put oil in the pot, add potatoes and carrots, fry until cooked, and pick them up for later use.
4. Add some oil to the pot of fried potatoes, heat it and put it into the marinated chicken wings and stir fry until the chicken is golden yellow. Add potatoes, carrots and green peppers, stir fry again, add seasonings, add a bowl of water, cover the pot and cook until the juice is collected, then add fresh milk and stir fry a few times.
It's done.
How to make curry chicken?
Curry Chicken
Ingredients: two potatoes (my potato is a drop), half a carrot, three chicken wings and a green pepper.
Marinade: soy sauce, cooking wine, ginger (one slice)
Seasoning: soy sauce 1 tbsp, sugar 1 tbsp, curry powder 1 tbsp, and salt. Tailing bell: fresh milk.
Practice: 1, diced potatoes, diced carrots and diced green peppers.
2. Chop the chicken wings and marinate them for ten minutes.
3. Put oil in the pot, add potatoes and carrots, fry until cooked, and pick them up for later use.
4. Add some oil to the pot of fried potatoes, heat it and put it into the marinated chicken wings and stir fry until the chicken is golden yellow. Add potatoes, carrots and green peppers, stir fry again, add seasonings, add a bowl of water, cover the pot and cook until the juice is collected, then add fresh milk and stir fry a few times.
How to make curry chicken?
The practice of curry chicken-curry chicken is one of the most common home-cooked dishes, so how to make curry chicken? There are many ways to make chicken curry. Here is the most commonly used curry chicken. The specific method is as follows:
Method for making curry chicken
Ingredients: half a chicken, one or two onions, four or five medium-sized potatoes and one or two carrots;
Accessories: solid curry, salt, monosodium glutamate, white pepper, cooking wine, soy sauce.
How to do it:
1, wash the chicken, use pepper, cooking wine, soy sauce (mind you, soy sauce is dark, if you don't like this, you can only use salt), and stand by; Peel potatoes and carrots, cut them into appropriate sizes, and cut onions into pieces; Put a third of the potato pieces in a small pot and boil them in water (never add salt). Boil until soft, take out and make mashed potatoes for later use.
2. Put it into a wok, add oil and heat it to 70%, add a small amount of onion to the spicy pot, and add chicken pieces to stir fry. After the chicken is discolored and tightened, take it out of the pot for use;
3, come on, add carrots and remaining onions, stir fry until the fragrance appears, add fried chicken, stir fry for a while, add hot water to cook (broth is better, but it is not wrong to use hot water simply because of ignorance);
4. When the foam in the pot overflows, add curry blocks one by one and bring to a boil; This process takes a long time, but it can't be on fire all the time. Need to observe from time to time to avoid boiling (Sichuan dialect, meaning the prelude to burning);
5. When the meat is rotten and the carrots are soft (the onion has been cooked for a long time), add the mashed potatoes prepared in advance (the function of this thing is reflected at this time, just to make the whole pot of curry thick and fragrant);
6, if you need to add salt, then add salt, be sure to put monosodium glutamate, start the pot, and you're done.
Method for making coconut curry chicken
Ingredients: chicken salt, chicken essence, sugar, starch, curry, pepper, roasted seeds and nuts, coconut juice, fragrant leaves, fennel, onion, ginger, garlic and onion, carrot, potato and sweet pepper.
How to do it:
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2. After boiling, add persimmon pepper and coconut juice and cook for a while. Salt, chicken essence, sugar, starch, curry, pepper, barbecue, coconut juice, geranium, fennel, onion, ginger, garlic.
Features: Chicken has the functions of warming the middle warmer, benefiting qi, replenishing essence and marrow, tonifying deficiency and improving intelligence. It is often eaten with a strong foreign flavor.
Chicken curry. How to make it?
Curry Chicken
Curry powder should be fried, the oil temperature should not be too high, it will paste.
Cut the chicken into pieces, heat the oil in the pot, fry the chicken pieces dry, then add a little cooking wine, fry the chicken pieces dry, add water, submerge the chicken pieces, boil them, and then put them in a casserole or iron pot and simmer 1-2 hours, as long as you feel rotten. Remove the water from the fire, not too dry, and add pepper. End.
Raw materials:
Chop a chicken, 2 diced tomatoes, half an onion, 2 chopped red onions, 2 diced potatoes, 6 or 7 croissants, 2 eggplant strips, and some parsley.
Seasoning:
Cooking wine, soy sauce, curry powder (made in India), Chili powder (seedless), salt, sugar, coconut milk (milky white, not coconut milk! Friends who are afraid of cholesterol can use fresh milk instead)
Exercise:
1. Wash the chicken pieces, add cooking wine, soy sauce, curry powder and Chili powder and marinate for half an hour. A chicken can add 3 spoonfuls of curry powder, and more curry powder will be more fragrant.
2. Chop the red onion and stir-fry it in oil, add diced tomatoes, add a spoonful of salt, stir-fry until the tomatoes come out of the water (this trick was learned from Indian friends, and the acid of tomatoes is needed), pour in chicken pieces and stir-fry until the chicken turns white, add clear water to the chicken, add curry powder, Chili powder, salt and sugar to taste, and put the ingredients onion, potato, croissant and eggplant into a pot to boil.
3. Put it in a deep-bottomed dish and put some coriander on the surface, and you can eat it.
How to cook curry chicken rice? Don't be too complicated ~
Hello!
Introduce the practice of "curry chicken rice":
Ingredients: rice (steamed) (400g)
Accessories: Broiler (300g), Potato (50g), Onion (30g).
Seasoning: vegetable oil (30g), curry (15g), pepper (1g), starch (pea) (20g), salt (5g), cooking wine (10g) and white soy sauce (15g).
Exercise:
1. Cut the chicken (with belt bones) into small cubes for easy eating, soak it in marinade (too much powder, salt, wine and white soy sauce) 15 minutes, peel the onion and cut it into small pieces; Peel the potatoes and cut them into small pieces (about 1.5 cm square).
2. Heat oil in the pot, add onion, curry powder, chicken, potatoes and water in turn, and turn over the items. After the soup is boiled, cover the pot and cook over medium heat until soft (about 25 minutes). Turn it occasionally to avoid touching the pot and add pepper.
3. Hot curry chicken can be eaten on hot rice.
thank you
How is curry chicken cooked?
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!
Beef can also be eaten like this. This method uses less oil and is not greasy.