Ingredients: clean broilers1500g.

Accessories: coriander leaves15g.

Seasoning: curry powder15g, chilli powder 5g, minced onion 300g, fresh garlic 20g, sliced ginger 20g, refined salt15g, vegetable oil150g and chicken broth 750g.

Characteristics of Malaysian curry chicken:

Curry is fragrant, fresh, salty and slightly spicy.

Teach you how to cook Malaysian curry chicken, and how to cook Malaysian curry chicken is delicious.

1. Remove the head, shin, tail tip and wing tip of the chicken and chop it into 2.5cm walnut pieces.

2. Cook in the pan, add vegetable oil, heat it to 50%, add minced onion, garlic and ginger slices until they are fragrant and slightly yellow, add chicken pieces and stir-fry them slightly, add curry powder and Chili powder and chicken soup, cover them with slow fire until they are 80% cooked, add refined salt, turn over the pan and mix well until they are cooked, and then concentrate and tighten the juice, and put it in a soup plate.