Curry potato chicken
By VicentaLakin
The main components of curry are spicy spices such as ginger pastry powder, cheesy peppers, eight horns, peppers, cinnamon, lilac and seed seeds, which promote the distribution of saliva and stomach fluids, increase gastrointestinal creeping and promote appetite. Curry promotes blood circulation for sweat purposes, and the American Society for Cancer Research states that curry contains a function of curry that activates liver cells and inhibits cancer cells, and curry that prevents dementia improves constipation and contributes to intestinal health
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Curry potato chicken
1
Prepare the material, choose chicken chest, potatoes for skin, all the material for cleaning and
2
Potato slices
3
The chickens cut small pieces, and the textures were fine. The chickens were so tender that they cut evenly
4
Chicken wine, sauce, powder, ginger paste, onions for half an hour
5
Carrots cut evenly, greasy and greasy
6
The curry bag is in the bowl, and the milk is made to feed
7
It's called garlic paste in the hot oil pan
8
Put the potatoes in the water when they're cut, or they'll change color
9
Potatoes pour into chickens when they're in micro-gold yellow
10
And pour the carrots
11
Pour down the curry milk and mix it
12
And a bowl of water, and a cap, and when the fire breaks, then it's over, and then it's boiled and salted
13
When the water was dry, black pepper, pans, and flowersCurry potato chicken Make Tips
1. When cutting chicken, cut it along the texture. It is best to choose chicken breast.
2. Curry powder will have a faint milky aroma when made with milk
3. Use low heat when cooking finally, so that the cooked meat will be tender
2. Curry powder will have a faint milky aroma when made with milk
3. Use low heat when cooking finally, so that the cooked meat will be tender