Curry gall bladder (i.e. boiled curry paste) is bottled. If you use curry blocks containing flour and oil (i.e. oil curry and curry paste), it is best to fry other materials first, and then add the curry blocks after boiling with water. When boiling, stir them from time to time to avoid burning or sticking to the bottom of the pot. Using curry blocks can also bring out Indian-style curry dishes with rich and spicy flavor.

Japanese-style curry blocks: they are more suitable for our oriental tastes, and have a light taste, which is my favorite. It is the easiest way to add a few dried red peppers when cooking, because oil and starch have been prepared first. Just add water and curry blocks after frying the dishes. I will add some ginger and garlic when frying the meat. Now there are also some in Shanghai. The taste is also very close.

Lee Kum Kee curry sauce: slightly spicy with a little sour taste, and the method is similar to that of Japanese curry blocks. After cooking, I will add a spoonful of honey.

(We are not used to other brands of curry sauce, but this is still acceptable)

Material: (Chicken can be boneless, or the chicken cooked without boneless is more delicious, which can be tasted by everyone)

Chicken leg meat? Potatoes, carrots and onions? Ginger slices? Garlic? Green beans (this is my little white's favorite) 1 box of Japanese curry blocks

How to make it: (Because the pot is too small, I fry the vegetables and chicken separately, so I can fry the chicken first and then fry the vegetables together)

1. Heat the oil in the pot, add the onion and stir-fry until fragrant.

2. Add the potato blocks and carrot blocks and stir-fry over high heat.

2. Not easy to boil).

4. Cool the oil in the pan, add the ginger slices and saute the garlic until fragrant.

5. Add the chicken pieces and 1 tbsp of cooking wine. Stir-fry with strong fire. Keep turning on the way.

6. Stir-fry until the chicken pieces are tight and the skin is oily.

7. Turn to low heat and cook for about 2 minutes.

8. Cut the curry into pieces (so that a whole box of curry is needed for a pot of chicken)

9. Put the curry pieces into the pot, turn to low heat and simmer slowly to make the curry taste, and stir it with a spatula to avoid sticking to the bottom of the pot for about 2 minutes.

1. Finally, when the pot is about to be cooked, put in the green bean pieces.