curry Recipe

Curry chicken

Curry chicken

VicentaLakin

The curry chicken that I've been thinking about has a carrot, like carrot potatoes and curry. Take the previous curry beef. High pressure pots are used because they make chicken soft and save time. The milk coconut or something is fine, because steam from the high-pressure pan will enter the bowl and bring in plenty of moisture. It would be better to omit all liquid components rather than spend some time collecting water later. Potatoes can easily become soft and stylish, while carrots are much more solid. So potatoes don't have to roll around in the pressure pan. So are onions. And the most important thing about pepper is that it's best to keep that green. And when the pot rolls long, the peppers turn yellow and soft, so it's the last one out. It's an ideal effect. Red, green and red dots in curry yellow are good, and it might be better if there was more milk。
Quake chicken

Quake chicken

VicentaLakin

If there are no maggots, think of the bean bands and maggots as different forms of the same thing. Bean bands are more resistant to cooking, and they are more chewy, not as soft as mashed bamboo, and can be cooked with chicken. I wanted to use a high-pressure pan, save time. But that spell finally reminds you of the rice pot. It's actually a lot of cooking, usually cooking, sometimes making porridge, and everything else is useless. I don't know what this chicken should do. Looks like it's a little closer to cooking. It was set up for two hours, hoping to make the chicken softer. Without curry, the soup looks fresh. Maybe it would be better to add some potatoes, but since they're no use for potatoes, I'd like to have some juice. Looks good, a little chewing。