Chicken curry is one of the hot dishes, and the main ingredient is potatoes. The cooking skill of curry chicken is mainly burning, and its taste belongs to curry and Southeast Asian cuisine. Taste: This dish is mainly salty, slightly sweet and spicy, with a strong curry flavor.

Chicken curry method:

Ingredients: tender chicken 1.5kg, peeled sweet potato 750g, chicken soup 3kg, cooking wine 60g, refined salt 30g, monosodium glutamate 7g, sugar 15g, soybean oil 2kg, curry oil 250g, onion 50g, ginger 25g, water starch 25g, sesame oil 25g and sesame noodles 25g.

Production steps

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 drying oil, and pour the remaining oil of curry chicken 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.