Health Benefits
Chicken Legs:Warming
Potatoes:Reducing Swelling
Carrots:Revitalizing the Blood Stasis
In Ingredients
Chicken Legs
Potatoes: one
Potatoes: one
Related Foods
Compared Foods
Half of Carrots
Onion: onions
Soy sauce
Soy sauce
Soy sauce
Amount of soy sauce
Amount of soy sauce
Onion moderate
Compatibility
Soy sauce moderate
Wine moderate
Salt moderate
Oil moderate
Curry powder moderate
Curry Chicken Thighs
1.
Preparation: Chicken thighs, carrots, potatoes, onions all Cut section
2.
Heat the pan with oil
3.
Oil eighty percent of the heat under the chicken thighs, stir fry until browned
4.
After browning, add wine, soy sauce, stir fry evenly
5.
Add carrots, potatoes, onions, stir fry for two minutes
6. Add the appropriate water, add the curry powder, high heat until the water boils add the appropriate amount of salt, medium-low heat simmer for 30 minutes
7.
To leave some soup, soak into the rice is very fragrant
8.
finished picture
. Extended Information: Authentic Indian Chicken Curry Authentic Indian Ingredients for Chicken Curry Chicken Breast 400g/2 pieces Curry Powder 3 tbsp Coconut Milk 200ml Red Chilli Powder 1 tbsp Brown Sugar 1/2 tbsp Onion 1 sprig Garlic 1 head Salt Moderate Spices 1 slice Potatoes 1 Carrots 1 Lemon Juice Moderate Tomato Salsa 2 spoons Yogurt 2 spoons Authentic Indian Chicken Curry Step 1 Dice the chicken breast (or thighs and cut it into pieces) and put 1-2 teaspoons of salt in it, stir and marinate it for 20-30 minutes Step 2 Marinate the chicken while you are preparing the side dishes, and pay attention to the ratio of curry powder:chili powder:brown sugar, which is 3: 1: (1:1), 1: (1:1), 1: (1:1). 1:(1/2). If you don't like spicy food, you can leave out the chili powder without affecting the flavor. Step 3 Dice the onion, mince the garlic and chop the ginger. Separate and set aside Step 4 Potatoes, carrots peeled, diced and set aside. （ Step 5 Put the oil on medium heat, sauté the onion and garlic, then pour in the ginger. Step 6 Add 3:1:(1/2) curry powder chili powder brown sugar Stir-fry for 1-2 minutes (Note: Use medium heat) Step 7 Pour the chicken into the stir-frying auxiliaries, add a piece of sesame leaf, and simmer with the lid on until it turns golden brown, slightly charred is more ideal. Step 8 Add the carrots and potatoes to the chicken and stir-fry for 3 minutes. Step 9 The most crucial step: add 2 level tablespoons of yogurt, 2 level tablespoons of tomato salsa, 200ml of coconut milk. Simmer on medium-low heat for 20 minutes. (At this point, the heat is lower than the medium heat of the chicken, but higher than the low heat.) Step 10 Finally, squeeze in the lemon juice of half a lemon, and simmer for 5 minutes to reduce the juice. (Taste for saltiness, add more salt if you have a heavy mouth) Step 11 The final product, if you want to make it more eye-catching, put some chopped green onion. Curry chicken is best eaten with rice or pancakes, the essence is in the sauce. Cooking tips for authentic Indian chicken curry Keep the heat on medium, you can't eat all the chicken curry at one time, so you don't have to bother with the chicken next time, just pour the soup in and stir fry. Curry chicken with cake is the most authentic. Curry powder must be flavored with coconut milk.