Blanching the chicken pieces first is to effectively remove the fishy smell and blood foam. At the same time of blanching the chicken pieces, onion and ginger cooking wine should be added. After blanching, the chicken pieces should be taken out immediately and then put into flowing water to wash the blood foam on the surface, drained and cooled, and then marinated in curry seasoning. After pickling for half an hour, you can put the chicken pieces into the pot and fry them for eating.

Of course, the curry chicken is blanched first, and then the chicken breast is cleaned and cut into small pieces with even size. The potatoes and carrots are peeled and cut into pieces, and the onions are cut into small pieces vertically. After that, the chicken is boiled in a boiling pot, and the color is white, then it is taken out. Then, the onion and ginger are put in an oil pan and sauté ed, and the chicken breast is fried, and fried into two golden faces with bean paste and sugar.

Related food culture

Chicken curry is a special dish with exotic flavor. The raw materials are curry, chicken, potatoes and carrots. It has a strong flavor and is used in western food, which is appetizing.

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. To cook 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.

Because curry powder contains some spicy flavor, we don't put green and red pepper pieces in this dish. If we all like spicy flavor, we can add a little millet spicy and green and red pepper pieces, which are all ok.

Chicken curry is a special dish. Chicken curry tastes slightly spicy and curry is rich in flavor. If served with rice, you can definitely eat three bowls at a time.