The raw materials are curry, chicken, potatoes and carrots, which have a strong fragrance and are used in western dishes. Curry chicken is one of the hot dishes, with potatoes, chicken and curry powder as the main ingredients. The cooking skills of curry chicken are mainly burning, with a salty and fresh taste, a little sweet and spicy, and a strong curry flavor.

Curry is a condiment made up of various spices, which is common in Indian food, Thai food and Japanese food. It is often cooked with meat, and the fragrant curry juice is still a good food for fishing.

When cooking curry dishes, curry paste is used in curry paste and curry powder, because its taste is more fragrant and smooth. After heating, curry paste not only quickly turns into curry juice, but also tastes more delicious when cooked with chicken. This dish is yellow and shiny, and the chicken pieces are crisp and tender. It has the rich fragrance of curry and onion, and it is used in western dishes and appetizing.

Technical points of curry chicken:

Only when curry is cooked for a long time can the fragrance be fully released and penetrate into the chicken pieces, making the whole dish full of fragrance. The Thai way is to add coconut milk, which is not easy to buy and can be replaced by milk.

1, onion should be fried slowly with low fire, not with big fire, what we want is its sweetness.

2, curry must be simmered for 10 minutes, otherwise the aroma of curry can not be fully integrated into the chicken nuggets.

3, the amount of milk should not be too much, mainly to emulsify, so that the soup is thicker and more mellow.