Curry chicken
By VicentaLakin
For the first time in Indian food, the choice was curry chicken rice, which was good and well fed, and the materials were not very expensive, and the craft requirements were low, with the maximum amount of water available. Anyway, it's easy to get this dish to your table, lunch, dinner or weekend dinner, and it's perfect for a pot like this
Recipe Recommendations
- Long-stemmed rice appropriate amount
- chicken wings appropriate amount
- chicken leg meat appropriate amount
- onion appropriate amount
- broth appropriate amount
- full-fat yogurt appropriate amount
- curry powder
- salt appropriate amount
- freshly ground black pepper appropriate amount
- sunflower oil appropriate amount
Steps for Curry chicken
1
the chicken wings and the chicken leg are evenly painted with salt and pepper and placed in the fridge at least 2h or overnight。
2
High-fire pre-heated vegetable oil in the pot, drying the surface of the chicken and decorating the skin towards the boiler to a slightly caramel-coloured and ready for use. The preheat oven is 150°C at this time。
3
It's soft and translucent。
4
curry powder (1cupricessouldbeseasonedwest1/4tssurrypowerer) spreads evenly to the scent。
5
the rice is cooked together until the oil is evenly covered with condensed rice, about 3min。
6
Add high soup, salted, according to the amount of water indicated in the rice packaging。
7
boil, top, go to the middle of the oven, fire, 30-40min。
8
Prepare a pot of boiling water, with a little olive oil and salt, and cool it with ice water as soon as it is green。
9
You can open a beer and watch TV, huh? Relax。
10
when you're out of the pot, you can mix it into an autumn with yogurt, with lemon chips or some vanilla you like