Curry chicken

By VicentaLakin

Curry chicken
Look at the picture and see what it is. That's right. It's about curry. Here's the curry. It's very simple. Curry powder is used at the end of the text. It's a super-cooked dish, and even mothers who never cook can cook delicious curry chicken, simple and delicious

Recipe Recommendations

Steps for Curry chicken

  • Make Curry chicken step 0
    1
    chicken leg picks, slices. a little starch, a little wine, a little salt. ps. the chicken will be tender and soft and taste better. curry tastes good, salt is low or salt is too salty。
  • Make Curry chicken step 1
    2
    potato carrots go to the slices, put a little bit of oil on them, spare the plate. ps. smells the smell of sweet potatoes and has gold on the surface for about two minutes。
  • Make Curry chicken step 2
    3
    Little fire, a little oil, put the cut onions in the little fire, and then put the salted chicken in the joint when it smells sweet。
  • 4
    Fried to chicken color。
  • Make Curry chicken step 3
    5
    Put in the potato carrots that we just made。
  • Make Curry chicken step 4
    6
    if you pour water through all the food, you can put it in curry. more fun to eat, brain holes to feed, and attention to the twitter public: yzmmfood。
  • Make Curry chicken step 5
    7
    sneaking my curry is good. more fun to eat, brain holes to feed, and attention to the twitter public: yzmmfood。
  • Make Curry chicken step 6
    8
    a small fire boils, and curry juice is collected slowly and platters properly in order not to make a pot. a little milk in the cooking process can make the juice thicker and more delicious. the emulsion effect makes curry juice more rosy. when the milk was evenly mixed, it was thicker than before。
  • Make Curry chicken step 7
    9
    The fire will be boiled to thick in 15 minutes. Finally, we can add a little black pepper. It's full of curry. It's hard not to eat
  • Curry chicken Make Tips

    with regard to curry powder, it is less recommended for new hands, is less used at home, it is hot, it starts to burn, it doesn't smell good enough, it gets too hot. it's hard to understand, so it's not recommended to a rookie. if you only have curry powder, you use fresh (wet) spices as buffers, onions, ginger and garlic, oil in the pot, onions in the pot, a part of the crumb, a centipede, a centipede, a centipede, a centipede all yellow, essentially evaporated water, two or three cents of the curry, it's curry sauce. more fun to eat, brain holes to feed, and attention to the twitter public: yzmmfood。