Vegetables: potatoes - cut into pieces (smaller), carrots - diced, onions - cut into small pieces <

Materials: cooking oil, salt, curry powder, milk

Methods

Put half a pot of water in a pot, bring it to a boil, and add carrots and potatoes.

Another frying pan with oil, sauté the meat, put the onion into the pan with the meat and sauté, pay attention to more oil, but also put the right amount of salt (can also be left out, such as mixing into the curry if the salt taste is not enough to add salt)

The vegetables are somewhat cooked, the frying pan into the potatoes and carrots pots of stuff, adjusted to a small fire to cook

The vegetables are cooked through, small fire, curry powder with a small amount of cold water Mix well (the amount of curry powder can be according to your taste), then pour into the pot and stir well. You can taste the flavor while adding the curry.

Continue to cook for a few minutes, add a little milk, but do not add milk. The milk is to enhance the flavor of the curry. Turn off the heat

Serve on a plate with rice.

Tips

Curry is a kind of irritating flavor seasoning, the stomach is not very good TX eat must pay attention to; in addition, the rice water should not be less, not hard.

If you are eating for two, consider the following ration: one pound of meat, one medium potato, one large carrot, one half of an onion, half a box of curry fast, and half a box of rice, depending on the amount of rice for two people :)

If you can't eat it at one time, store it in the refrigerator first, and the second time it will be more delicious! However, the second hot time to pay attention to, solidified curry juice to slowly melt, keep stirring, the mouth read a word じ☆Delia 2008-02-06 09:33 teach you how to do Indian curry chicken rice

Indian curry chicken rice: Chicken curry:

First of all, you have to put the chicken with salt, natural powder (a little bit can be), China coriander powder, yellow ginger powder, sweet red pepper powder, chili powder, curry powder, coriander leaves (home made if a piece of on the line) mix well, marinate a little, it is recommended that you can put a little thyme! (personal opinion)! Then use a pan to grill the chicken for color! Set aside. Next, sauté the onions (shredded or chopped) for color, then add the ginger, garlic and a bit of fresh or dried chili and sauté, then add the natural powder, Chinese coriander powder, curry powder and sauté for a bit, then add the coconut milk and bring to a boil! (After frying the ginger and garlic, you can fry some curry paste in it, until it gets reddish oil! (You can also use coconut milk to soak the curry paste directly to it)

Lastly, put the fried chicken before mixing well on it (if the juice is too little, you can add a little less water), because the chicken is better cooked, so the chicken put in the boil for 5 minutes is also on it! Then use chicken powder salt seasoning mouth on the line

Note: 1. spices do not put a lot of home to do put a little on it, otherwise it will be bitter!

2. curry powder to be a little more than other spices, because after all, it is curry well!

3. When you eat it, you can put some potatoes boiled in curry chicken water into it, the flavor will be very good!

4. When it comes out of the pot, you can drizzle a little bit of sesame oil and put a little bit of freshly chopped Chinese cilantro in it!

Curry rice practice

Materials: curry, beef, onions, potatoes, carrots, as for the amount of the problem depends on personal preference, you can buy more if you like, you can also add mushrooms, cauliflower and so on. Half a catty of curry can probably do about four pounds of things (meat + vegetables)

Practice: 1. Material cut into pieces. (Cutting smaller can save time)

2. Put a little oil in the pot, I guess it is enough to slide a pan (I do it because I put too much oil to make it not perfect

3. You can add a little bit of butter

4. When the oil is hot, put the chopped meat and vegetables in the pot to fry for a few minutes

5. Then add water and simmer it for about 15 minutes (potatoes and carrots are ready when they are soft)

6. Add the curry, stir well and simmer for another 10 minutes or so

Hey, is the rice ready? Don't say you forgot to cook the rice! Put the rice on a plate and pour the pot over it ......

It's actually rice + Russian beef stewed potatoes

Tasty Beef Curry and Rice

Who doesn't love sizzling beef curry and rice? It's a favorite of my family's for entertaining guests, and it's so much more flavorful than its restaurant counterparts that no one can argue with it. If students come to the house, they will be scrambling for it, scooping it up, and within 10 minutes the dish will be in the bottom of the pot.

Beef curry when it is the best curry brine. It tastes bland when made with chicken, and unorthodox when made with pork. Maybe it's the beef flavor that complements the curry! You can also use oil tofu or dried tofu, that is the vegetarian curry, the flavor is natural and lighter.

Here's how it's made, it's really simple, it just takes a bit of time.

Curry brine seasoning outsourcing. It's best to prepare a spoonful of cheese powder, it will make the flavor more intense. Since the Japanese curry seasoning is sweet, those who like spicy flavors can prepare some curry powder, a little chili powder or black pepper to enhance the flavor.

Peel 1 large potato and dice 1.5cm square with 1 carrot;

Tender beef (tenderloin, through or shoulder is good, otherwise it won't chew!) 150g, ditto diced; good quality beef makes the dish flavorful enough to be enticing.

One small onion or half a large onion, shredded. Use too much and the dish will be sweet.

This is a beautiful color of yellow, red and brown.

If you like green you can serve it with a few green cauliflowers, scald it first in boiling water and set aside.

1 Put 2 teaspoons of oil in a pan and heat it to 80%, put the diced meat and stir-fry it for 3 minutes, then remove it when the surface changes color. (Meaning: let the onions develop their aroma, the same way the Chinese stir-fry onion, ginger and garlic.)

3 Add the diced carrots and potatoes and sauté for a few minutes, until aromatic and translucent.

4 Add 600-800 ml water (3-4 teacups for 4 servings; for 6 servings, put in 1000 ml water), add the diced beef, bring to a boil over high heat, then continue to cook over low heat for 15 minutes. Be careful to control the heat, the surface of the dish must be covered by the soup, never dry.

5 Add the curry seasoning, stir slowly, (add a small spoon of cheese powder and a small amount of curry powder, black pepper, etc.) so that the soup consistency is appropriate (semi-fluid state) can be.

Using 4-6 servings of seasoning for a pot like this is usually sufficient. Potatoes and carrots are big enough for 6 servings, otherwise 4 servings. Don't be reluctant to use the seasoning, if you don't put enough, you won't get enough flavor.

6 Put the seasoning and continue to cook for 3 minutes, stirring constantly to let the aroma fully distributed.

Put in a few blanched cauliflower and serve in a large soup bowl while it's still hot!

The curry should be served on a plate. Half a plate of good rice, topped with a few spoons of curry marinade, is really fragrant and appetizing.

Series of curry rice

Meat: beef, pork, chicken can be cut into small pieces

Vegetables: potatoes - cut into pieces, carrots - diced, onion - finely chopped

Materials: Cooking oil, salt, curry powder

Steps: 1, put oil in the pot, stir fry meat

2, put the vegetables to the pot with the meat and stir fry, pay attention to more oil, but also put the right amount of salt

3, some vegetables are cooked, add water over the vegetables, cook over a low fire

4, vegetables are cooked through, low heat, put curry powder to the pot, dissolve and mix

5, continue to cook over medium heat for 5 minutes

6, the rice Do it separately, top with vegetables and soup

Done, it smells so good!

Apple Chicken Curry

Materials: 3 chicken thighs (weighing about 910 grams), 1 apple (peeled and cored) sliced, 1 teaspoon of ginger, 1 spoon of garlic, 2 spoons of curry powder, 1 spoon of eggplant juice. (Adjust to taste)

Marinade: 1/3 tsp salt, a pinch of pepper, 2 tbsp oil.

Seasoning: ? tsp salt, ? tsp sugar, 1 ? cups water. A little chicken essence.

How to do: 1. Wash the chicken thighs, remove the bones, wipe out the water, cut thick slices and marinate with marinade for 15 minutes.

2. Heat 1 tablespoon of oil in a pan and sauté the apples for a few minutes.

3. Add 3 tablespoons of oil, stir-fry the chicken until half-cooked, then stir-fry the ginger and garlic, add the curry powder and eggplant juice and stir-fry for a few minutes, then bring to a boil and cook for about 5 minutes, then cook the apples to a boil to thicken the sauce. Do not cover the pot when cooking, this dish juice is more thin.

Apple curry pork slice

Raw materials: 750 grams of pork, 50 grams of raisins, 150 grams of apples, 50 grams of green onions, 40 grams of flour, 500 grams of chicken broth.

Seasoning: 75 grams of lard, 5 grams of refined salt, 15 grams of curry powder, 25 grams of ginger, 25 grams of garlic, a little pepper.

Cooking method: wash the pork slices, sprinkle with refined salt, pepper and mix well marinated for a while; the onion, ginger, garlic washed and chopped; apple peeled in addition to the core of small slices; raisins washed, standby.

Heat the pan and add 25 grams of lard, until melted, put ginger, garlic, 30 grams of green onions fried until yellow, add flour fried flavor, put the curry powder fried flavor, pour chicken broth and stir into the sauce, standby.

Heat the pan and add 50 grams of lard, when melted, put the pork slices fried, poured into the seasoning fried with a warm fire simmer for 20 minutes, add apples, raisins, 20 grams of minced scallions, mix well and simmer for another 20 minutes, add salt to taste can be adjusted. Start the dish with rice.

Features: fresh and spicy, unique

Indian chicken curry

Materials: chicken, two tomatoes, a little coriander.

Spices: ginger, garlic, onion 1.

Seasoning: a little curry powder, salt, chili powder (according to the taste of the family), cooking oil.

Making: Heat the frying pan, put in the ingredients to stir out the flavor, the chopped onion, sautéed until brown, put in the tomatoes, curry powder, and then finally put in the cut chicken pieces, add soup to seal the lid, wait until the chicken pieces are cooked and then put in the cilantro, you can plate.

Note: When you cook the chicken pieces, you must add water in time to avoid dry burning, and when you cook it, use high heat first, and then switch to mild heat when the pot opens.

Prawns in herb sauce

Materials: several prawns.

Applications: minced ginger, minced garlic, onion, curry powder, salt, sugar, chili powder (according to the taste of the family), white wine, cooking oil.

Seasoning: coriander, minced garlic, minced ginger, onion, lemon juice.

Making: Heat a frying pan, put the prawns into the pan and fry until they are 80% cooked, remove and set aside. Pour a little oil in the pan, hot, add the ingredients stir-fried, to be fried after the flavor of a little white wine, then add the prawns, with a small fire will be soup dry, can be served. The cilantro, onion chopped, and garlic, ginger, add a little lemon juice, with a sauce, poured over the prawns.

Oxtail curry soup

Materials: oxtail, 1 potato, 1 carrot, a little green vegetables.

Spice: salt, curry powder, chili powder a little.

Making: First, cut the oxtail into pieces and put them in a pot with the ingredients. Then boil the potatoes separately, chop and mash them. Cut carrots and bok choy into small dices, and stew the mashed potatoes, carrots and diced bok choy with the oxtail.

Curry Rice

Ingredients: fragrant rice, carrot, onion, bok choy.

Applications: curry powder, salt, monosodium glutamate, oil.

Making: wash the fragrant rice, put it into the water with curry powder to soak, wait for the rice to color, then steam the rice to be used. Carrots, onions, greens cut into small pieces, the pot into the right amount of oil, after the heat into the carrots, onions, greens diced stir-fry, and then into the rice, add salt and monosodium glutamate with stir-fry for a few moments can be.