Potatoes (medium size, 4 pieces cut into hob blocks, the ratio of potatoes to chickens is 5:5 or 6:4)

Lantern pepper (1~2 pieces can be cut into red and green)

Spice: top grade curry powder (about three tablespoons)

Top-grade coconut powder or a small cup of coconut milk (coconut powder should be mixed by itself. Some large supermarkets or Hong Kong goods stores will have concentrated coconut juice packaged by Tetra Pak for cooking)

Nanjiang (4 small pieces)

Garlic (4 petals)

Red onion (8 petals of dried curry, which is essential for this dish)

Pepper (4~ 10 root can be put more if you like spicy food, but not if you don't like it)

Working procedure:

1, pour 2~3 tablespoons of curry powder into raw chicken and marinate it. You can marinate it with chopped garlic and red onion to make it more fragrant! Add half a teaspoon of salt (it's not so tasty if it's marinated for half an hour to an hour). Note: After the curry powder is added, mix well, and then the meat can be colored. Please don't overdo it just because the curry powder is fragrant. If it is overdone, it will taste a little bitter.

2. Fry the potatoes cut into hob pieces in an oil pan. The curry chicken potatoes with potatoes must be fried. No frying is ok, but the taste is much worse! Deep-fry until 7~8 ripe, and feel that the appearance is dry, so you can take out the pot for use.

3. Wash two tablespoons of oil in the pan. Heat it (if it is fresh chicken, you can put down the greasy skin and fry it in oil first, which is also very fragrant). Chop the prepared garlic, red onion and small pepper in the pan and saute. (It's really fragrant. O(∩_∩)O) When the fragrance overflows, pour the chicken marinated with curry powder and ginger into the pan and saute. A small amount of salt chicken essence and ginger are added. Even friends with a sweet taste can fry with a little more sugar until 5-6 ripe.

4. It's time for the perfect fusion ... Pour the fried potatoes and prepared bell peppers into the pot and stir-fry the chicken evenly. Don't stir-fry for too long to avoid the spatula rotting the potatoes. You can add some salt because many potatoes are tasteless.

5. Add clear water to almost 70% of the vegetables in the pot (the water is still a little less, at least with hot boiling water, so that the dishes will be more fragrant). Cover the pot and start stewing. 10~ 15 minutes, collect the juice and stew until you feel that the juice is not salty enough. Remember to try adding a little sugar if the taste is only salty.

6. At this time, the juice is still relatively thin. It will definitely not reach the delicious feeling of pouring it on the rice! The critical moment has arrived.

Pour in a small cup of coconut milk prepared! Can make the juice thick and very fragrant, stir-fry evenly! ! ! The aroma is overflowing. Pay attention to the coconut milk. It will be boiled into oil if it is cooked too early (it is better to buy the canned coconut milk in a thick way or the instant coconut paste powder is specially used for cooking)

Method for make curry rice

Ingredients: minced meat, rice

Ingredients: diced vegetarian ham, diced carrot, diced potato and cabbage.

Seasoning: 2.5 tbsp curry powder, appropriate amount of oil, 2.5 bowls of broth, soy sauce 1 tbsp salt 1/2 tbsp.

Practice:

1. Stir-fry curry powder slowly in a dry pan with low heat, and set aside.

2. Pour oil into the pan, add minced meat and plain ham and stir fry, then add soy sauce and stir fry.

3. Add vegetables such as carrots, potatoes, cauliflower, etc. and stir-fry, then pour in curry powder and stir-fry, then pour in the prepared broth and stew slowly.

Boil all the ingredients until the water remains 1 cup and a half.

4. Add salt and thicken with flour before taking out the pot.

5. Mix well with steamed rice.

Delicious curry chicken rice → How to make it ↓

Main ingredients:

Chicken breast, potatoes, onions, carrots.

Seasoning:

Salt, soy sauce, chicken essence, curry block

Method:

1. Dice the chicken breast, cut the potatoes and carrots with a hob (don't cut them too big, it's better to cut them moderately, because the chunks are not cooked well), and cut the onions into pieces, just moderately!

2. Boil the water, blanch the diced chicken, remove it and dry it for later use.

3. Put a proper amount of oil on the wok. When the oil is 80% hot, add curry blocks and stir fry for a few times. Add onion and stir fry. Add potatoes and carrots. Finally, add diced chicken and water and stir fry until the potatoes and carrots are completely cooked. At this time, you can add some salt or chicken essence according to your own taste, but not too salty.

4. After finishing, cover the lid and keep it stuffy for 3-5 minutes, and the taste will be better.

5. Steamed rice is served on a plate and served with chicken curry.

The practice of curry rice

Materials:

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

Dishes: potatoes-diced (smaller), carrots-diced, onions-cut into small pieces.

Ingredients: cooking oil, salt, curry powder.

Steps:

1, put oil in the pan and fry the meat.

2. Stir-fry the vegetables with the meat in the pot. Pay attention to putting more oil and a proper amount of salt (you can also put it aside first, and then add salt if the salt is not enough after the curry is transferred).

3, the dish is a little ripe, add water over the dish and cook it on low heat.

4, the dishes are cooked, low heat, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), and then pour it into the pot and mix well. You can taste it and add curry.

5. Continue to cook for 5 minutes.

6, rice is cooked separately, poured with dishes and soup.

The steps are as follows:

1) Cut the tight beef into 2cm square pieces, or you can go to the supermarket to buy the cut beef, which is a little fat or ribbed. (Note: What kind of meat to put in curry rice depends entirely on personal preference. You can also put small rows and chicken wings, only those with bones are good.) (At the same time, stuffy a pot of rice.)

2) At the same time, cut the potatoes into cubes (the pieces must not be too big), cut the carrots into round pieces (peel them and make them bigger), and cut the onions into thick shreds.

3) Put a proper amount of oil in the pot and stir-fry the beef with a medium fire (empty the water, or it will be awesome! ), take it out when you see the edge burning.

4) Stir-fry carrots and shallots with the remaining oil, add beef, and add water, which is about the same height as the vegetables.

5) Boil the soup containing beef, onion and carrot with high fire until it boils. Turn off the fire and let it stand 15 minutes.

6) Then add the curry block, and when it is completely dissolved (about 10 minutes), add the potatoes (adding some coconut milk in a proper amount will make it more fragrant).

7) Cook on low heat (about 15 minutes), stir while cooking, and keep saying: Don't paste, don't paste … otherwise it will paste:)

8) When the potatoes are cooked, you can eat them. Note: potatoes must be cooked, and generally speaking, there is no need to put any seasoning.

Several problems that need attention:

1) Curry is a pungent seasoning, so students with poor stomachs must pay attention when eating it; In addition, rice should not be less water, not hard.

2) If it's for two people, consider the following ration: one catty of beef (one box in the supermarket), one medium potato, one carrot, half an onion and half a box of curry. The rice depends on the couple's appetite:)

3) If you can't eat one meal, you can store it in the refrigerator first, and the second meal is better! However, when the second meal is hot, you should pay attention to the fact that the solidified curry juice should be slowly melted, constantly stirred, and murmured ...

Authentic Japanese curry chicken rice

Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark lumps, light powder tastes a little weak), salt.

Practice: 1. Cut the chicken breast into pieces, put a little oil in the soup pot, and stir-fry until it is cooked for 8 minutes.

2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and put the potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to be salty later.

3。 Apples and tomatoes should also be cut into pieces, and put them in when the pot is boiled.

4。 Because the potato starch content is high, there is no need to thicken it separately. When it is thick, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take them out of the pot and pour them on the rice.

Carrots, onions and potatoes match, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins, and taste a little sour. Together with the sweetness just now, neither of them is obvious, but it slightly neutralizes the spicy taste of curry and tastes cool. The key is a balanced nutrition!