1. Cut chicken into pieces.

2. Two potato hob blocks

3. Marinade: turmeric powder 1/2 teaspoon, meat curry powder 1 teaspoon, salt 1/2 teaspoon, sugar 1/2 teaspoon, black pepper half teaspoon and water 1 teaspoon.

4. Stir-fried spices: 2 onions (large 1), 4 cloves of garlic, and 1 inch of ginger. Grind onion, ginger and garlic into mud and squeeze out juice for later use.

5. Spices: cinnamon 1 inch, 2 cloves, 2 broken cardamom and 1 star anise.

6. Curry juice: Add 1 tbsp meat curry powder to the previously squeezed onion, ginger and garlic juice and mix well.

7. Half a cup of coconut milk (about 100cc/ml)

8. Seasoning: salt

working methods

1. First, mix the chicken pieces with the marinade (3), cover and marinate for more than 2 hours.

2. Add Jiang Mo, minced onion and garlic extruded in (4) and spices in (5), and fry in 3 tablespoons of hot oil until golden brown.

3. Add about 1 tbsp of coconut milk (coconut milk) and curry juice (6) and stir-fry until the aroma is rich, then pour the pickled chicken pieces and potato pieces and stir-fry until the chicken pieces are oily and shiny.

4. Add 2 cups of water to boil, then simmer for 20 minutes.

After 5.20 minutes, if there is too much oil on the curry noodles, it is healthier to remove some oil.

6. Turn up the fire, add the remaining coconut milk to boil, turn off the fire, and let the curry simmer in the pot for a while before serving.

Chefs can adjust the spicy degree by mixing Nanyang curry powder themselves.

skill

1. Chefs who like spicy food can mix appropriate amount of Chili powder into curry juice.

2, like rich curry soup, you can use 1 cup of coconut milk.

If you can't find coconut milk, you can replace it with the same amount of whipped cream.

4. Pork ribs can be cooked in the same way, but with twice the amount of water 1 hour, otherwise the ribs will be too hard.

5. If it's convenient, add two mashed citronella heads and some curry leaves when frying onion, ginger and garlic to increase the aroma.

6. When cooking, you can add a few shelled boiled eggs to cook together and add materials. If the shelled boiled eggs are fried first and then braised, the taste will be more fragrant. Malay compatriots here have an economical and delicious dish, curry scrambled eggs.

7, do not cook wine, cooking curry is not cooking wine.

8. The spicy degree of curry powder is also graded. Indian curry powder is spicy, Malay curry powder is mild, and there is also a canned British curry powder which is the least spicy (it used to be prepared for British people on business in India). By the way, Japanese curry is the sweetest!