Thai curry chicken
By VicentaLakin
One year I went to Sanya with my mother and had a curry shrimp at a restaurant in Thailand, and I had three bowls of curry soup and rice, and I came back and I made it this time with chicken breast instead of prawn. Ha ha, as in memory, I brought a big lunch box to school and share it with my classmates, and it seemed like I was going to buy rice with a facebasket。
Recipe Recommendations
- chicken breast a
- onion half a
- tomatoes half a
- garlic four
- ginger two
- coriander a little
- coconut milk a can of
- cumin a little
- dried chili five
- cumin a little
- turmeric powder a little
- black pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
Steps for Thai curry chicken
1
Prepare the main material: onion tomato chicken chest
2
Preparation of complementary material: garlic with ginger onions (coins) and coconuts, etc
3
Routine, fragrances, dry peppers, black peppers roasted in the pan, small enough to be about a minute in the middle of the fire。4
Heated and dry fragrances and yellow powder were poured into the shredder and broken and mixed。
5
Cut the chest of the chicken to the size of the thumb, pick up the boiler, fall in, fire it up. Break Fan
6
Garlic, ginger beaks, onion slices, oil pots, first accelerant garlic, then pour onion to a little transparency。
7
Joined in the tomato fire for about five minutes until the tomato melted into juice8
The powder in step 1 is to be fully integrated with the water in the pot and then poured into the chicken and fried。
9
The top colour is even and pours into a can of coconut, half a can of water。10
In the middle of the fire, it is boiled for about 10 minutes, during which time it is remembered to mix to prevent viscos。
11
The fire gathers juice, as long as it suits viscerality, with salt, sugar, onions or aroma。