Teach you how to do Indian curry chicken rice Indian curry chicken rice: Chicken curry: First of all, the chicken with salt, natural powder (a little bit can be), Chinese coriander powder, yellow ginger powder, sweet red pepper powder, chili powder, curry powder, incense (home made if a piece of it on the line) mix well, marinate, it is recommended that you can put a little bit of 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 sauce directly into) Finally, the previous fried chicken into the mix can be (if the juice is too little if 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 can be! Then use chicken powder salt seasoning mouth on the line Note: 1. spices do not put a lot, home to do put a little on it, otherwise it will be bitter! 2. curry powder should be a little more than other spices, because after all, it is curry! 3, eat time can put some with curry chicken water boiled potatoes into, the flavor will be very good! 4. When the pot is ready, you can point a little bit of sesame oil and put a little bit of fresh chopped Chinese parsley into it! Curry rice practice Ingredients: 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 in 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. (cut a little smaller to save time) 2. in the pot put a little oil, it is estimated to slide a pan can be (I do it because the oil is too much to count the ten 3. you can add a little bit of butter 4. when the oil is hot, cut the meat and vegetables under the pot to fry for a few minutes 5. and then add water, simmering for 15 minutes or so (potatoes and carrots are soft, it is good) 6. add the curry, stirring well, and simmering for 10 minutes or so Hehehe, 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 really just rice + Russian beef stewed potatoes Delicious Beef Curry Rice Who wouldn't love a nice beef curry rice? It's a favorite of my family and is much more flavorful than its restaurant counterparts, and no one can argue with it. If students come to our house, they will be scrambling for it, scooping it up with big spoons, and within 10 minutes, the dish will be in the bottom of the pot. Beef curry when it comes to the best curry marinade. It tastes bland when made with chicken and tastes off when made with pork. Maybe it's the beef flavor that complements the curry! Oil tofu or dried tofu can also be used, that is, vegetarian curry, the flavor is naturally lighter. Here is how to make it, in fact, it is really simple, it is a little time consuming. Curry brine seasoning outsourced. It is better to prepare a spoonful of cheese powder, it will make the flavor more intense. Since the Japanese curry seasoning is sweet, if you like spicy flavor, you can prepare some curry powder, a little chili powder or black pepper to enhance the flavor. Peel 1 large potato and dice into 1.5cm cubes along with 1 carrot; Tender beef (tenderloin, through or shoulder is good, otherwise it won't chew!) 150 g, diced as above; good quality beef makes the dish taste attractive enough. One small onion or half a large onion, shredded. If you use too much, 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 Heat 2 teaspoons of oil in a pan at 80%, sauté the diced meat for 3 minutes, browning the surface and removing from the pan. (Significance: Let the protein on the surface of the beef solidify, so as to avoid excessive loss of flavor into the soup during the boiling process. 2) 2) Reserve the remaining oil in the pan, add ? tsp of oil, and sauté the shredded onion until it becomes translucent. (Significance: let the onion produce aroma, the same meaning as the Chinese sautéing onion, ginger and garlic.) 3 Add the diced carrots and potatoes and sauté for a few minutes, until fragrant and translucent. 4 Add 600-800 ml water (3-4 teacups for 4 servings; for 6 servings, add 1,000 ml water), add the diced beef, bring to a boil over high heat, then lower the heat and continue to cook 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. Generally, you can use 4-6 servings of seasoning for one pot of this kind of dish. For potatoes and carrots, 6 servings, otherwise 4 servings. Do not spare the seasoning, not enough is not enough flavor it. 6 Add the seasoning and continue to cook for 3 minutes, stirring constantly to maximize the aroma. Add a few blanched cauliflower and serve in a large soup bowl! Curry rice should be eaten on a plate. Half a plate of good rice, topped with a few spoons of curry marinade, really fragrant, appetizing. Curry rice series of practices Meat: beef, pork, chicken can be, cut into small pieces of vegetables: potatoes - cut into pieces, carrots - diced, onions - cut into fine pieces of material: cooking oil, salt, curry powder Steps: 1, the pot of oil, fried meat 2, put the vegetables to the pot with the meat and stir-fried, pay attention to the need to put a little bit of oil, but also put a moderate amount of salt 3, some of the vegetables and the meat, but also to put a little bit of oil, but also to put a little bit of salt. The right amount of salt 3, vegetables some cooked, add water over the vegetables, cook over low heat 4, vegetables are cooked through, small fire, put the curry powder to the pot, dissolve and mix well 5, continue to cook over medium heat for 5 minutes 6, rice another do, topped with vegetables and soup Finished, so fragrant ah! Apple Curry Chicken Ingredients: 3 chicken thighs (weighing about 910g), 1 apple (peeled and cored) sliced, 1 teaspoon of ginger, 1 spoon of garlic, 2 spoons of curry powder, 1 spoon of tomato juice. （Marinade: 1/3 tsp salt, a pinch of pepper, 2 tbsp oil. Seasoning: ? tsp salt, ? tsp sugar, 1 ? cups water. Seasoning: salt ? spoon, sugar ? spoon, water 1 ? cups. Method: 1: Wash chicken thighs, remove bones, wipe dry, cut into 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 oil, stir-fry chicken until half cooked, stir-fry ginger and garlic, add curry powder and tomato sauce, stir-fry for a few minutes, bring to a boil, cook for 5 minutes, add apples and cook until thickened. Do not cover the pot when cooking, this dish juice is more thin. Apple Curry Pork Slices Ingredients: 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. Seasonings: 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 and slice the pork, sprinkle with refined salt, pepper and mix well marinated for a while; the onion, ginger, garlic cleaned and chopped; apple peeled and removed from the core and cut into small slices; raisins cleaned, standby. Heat the pan and add 25g of lard, when melted, add ginger, garlic, 30g of green onions and stir fry until yellow, add flour and stir fry flavor, add curry powder and stir fry flavor, pour in chicken broth and stir into the sauce, standby. Heat the pan and add 50g of lard, when it melts, add pork slices and stir fry, pour in the sauce and simmer for 20 minutes, add apples, raisins, 20g of chopped green onions, mix well and simmer for another 20 minutes, add salt and adjust the taste to taste. Serve with rice. Characteristics: fragrant, fresh and spicy, unique Indian chicken curry Ingredients: chicken, two tomatoes, a little coriander. Ingredients: minced ginger, minced garlic, 1 onion. Seasoning: a little curry powder, salt, chili powder (according to the taste of the family), cooking oil. Preparation: Heat the frying pan, add the ingredients to stir out the flavor, chopped onion, sauté until brown, add tomatoes, curry powder, and then finally add the cut chicken pieces, add soup to cover, until the chicken pieces are cooked and then add the cilantro, can be served. Note: When cooking chicken pieces must be timely addition of water to avoid dry burning, cooking first with high heat, and so open the pot to use the fire. Prawns in herb sauce Ingredients: several prawns. Ingredients: grated 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. Preparation: Heat a frying pan, put the prawns into the pan and fry them until they are 80% cooked, remove and set aside. Pour a little oil in the pan, when hot, add the ingredients to stir fry, to be stir-fried flavor, pour a little white wine, and then add the prawns, with a small fire to the soup to dry, can be served. Coriander, chopped onions, and garlic, ginger, add a little lemon juice, with a sauce, poured over the prawns. Curry oxtail soup Ingredients: oxtail, 1 potato, 1 carrot, a few green vegetables. Ingredients: salt, curry powder, a little chili powder. Preparation: First, cut the oxtail into pieces and put them in a pot with the ingredients. Boil the potatoes separately, chop and mash them. Cut carrots and greens into small dices, and stew the mashed potatoes, carrots and diced greens with the oxtail. Curry rice Ingredients: spiced rice, carrots, onions, bok choy. Ingredients: curry powder, salt, monosodium glutamate, oil. Production: the rice is cleaned, put into the water with curry powder soaked, to be coloring the rice, the rice will be steamed for use. 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.