Curry chicken
By VicentaLakin
curry chicken always tastes great, but it tastes so bad when making curry. And it'll work in the dorm! After the last one, the boyfriend made a strong demand for another one, so he sent out the recipe
Recipe Recommendations
- chicken breast meat appropriate amount
- potatoes appropriate amount
- carrots appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- curry appropriate amount
- broth appropriate amount
- milk appropriate amount
- pepper appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- Weijixian soy sauce appropriate amount
Steps for Curry chicken
1
Cut off the chicken chest and make it with a small amount of pepper and very fresh sauce
2
I'll take the carrots and cut Ding
3
Pepper cut Ding's spare
4
Potato Chettin, my knife is bad, but the potato must be thick enough, or it'll be too cottony for the stew
5
Onions cut small pieces of spare
6
Ginger and garlic are cut down as little as possible because the curry sauce is to be cooked and cut too much to affect the taste
7
Hot pots of cold oil, some of the ginger garlic, first to turn the salted chicken into white, then to make a spare
8
Go on with the hot-pot oil, and then you can add more oil, and you can add a little pepper powder to the oil before it explodes
9
The pot's starting to boil
10
And when the water comes up, the accommodation is limited, and it tastes good from the supermarket, and there are multiple kinds of soup
11
Join the curry, the good curry tastes real, and many people like it. When you join the curry, the scent comes out
12
Spicy curry is darker. It's just a fire, no water, and a juice. The stews are mixed up from time to time to prevent curry from reaching the bottom of the pot
13
Prepare a can of milk, with a slight decrease in water to the pot, add almost half a can of milk and continue to stew. The milk is meant to make the curry taste more later and more fragrance, and it doesn't taste like milk when eating it
14
With milk, the color of curry has become fresh
15
The extent of the juice is to be determined according to the individual's circumstances, but because of the mix, I think it's a little bit thicker. It's about enough to make a sauce. I like to add some pepper to the flavor, because the soup is salty, so there's no need to add salt to the juice at this time. The cold-water-modified vector starch is ready to pick up the curry
16
Tastes good
17
Doesn't that look good
18
Here we go