Boiled curry is a cottage practice. The authentic curry practice, Chinese people do not necessarily accept. The reason for this is that there is no water added to the whole process.

Introduced to the owner of a closer to the authentic and suitable for the Chinese practice (domestic star hotel).

Beef or lamb cut into large pieces blanched and washed.

A packet of turmeric curry powder, two potatoes, half a purple onion, three leaves, anise, tomatoes, coconut milk 4 spoons, salt, chicken broth.

1. First of all, cut the potatoes into cubes, the purple onion into minced, tomatoes cut into cubes or diced as you wish. If you have a blender, you can make a sauce.

2. pot of hot oil, the first onion sautéed flavor, brown curry powder all poured into the pot and then add sesame leaves and star anise together with the aroma, under the tomatoes, beef and mutton and potatoes stir-fried flavor, pour water over the meat can be. The water in the pot boiled and then pour the coconut milk in and stirred (authentic practice is no water throughout the coconut milk).

Burn 20 minutes on high heat, 20 minutes on low heat salt and chicken seasoning can be.

Note: Coconut milk is coconut meat juice purified seasoning, Southeast Asian cooking is very common. You can find it in your local supermarkets and spice markets for around 5-10 dollars, or if you don't have coconut milk you can substitute it with copra coconut milk. Purple and white onions don't matter.

Beef and lamb can be considered to be cooked in advance if you are worried about stewing.

Curry rice is too traditional to eat, you can go to the grocery store and buy French bread sticks to dip in the curry,, it's very flavorful!