Recipe: Autumn Pumpkin Sweet Potato Chicken Curry

Home Cooking Recipe: Autumn Pumpkin Sweet Potato Chicken Curry

Notes:

Changed from Angela Liddon's vegetarian book oh she glows everyday. At first glance, I thought this combination would be delicious. Plus curry is also my favorite, so I made it once according to Fangzi. I felt quite good. Later I adjusted the raw materials on the original basis. Meat...¥@^*~) and the treatment of curry powder or the way you used to it (specifically written in the steps) gave birth to such a recipe. In addition, under the sigh, winter, the light is not good in the morning and evening, it is not easy to take pictures... the following two parties

Ingredients:

Steps:

  1. All materials are prepared according to the ingredients list. Onions, ginger and garlic are chopped separately. Sweet potatoes and pumpkins are cut into small pieces of 2 cm square, and tomatoes are also cut into small pieces. Cut a bite-sized piece of chicken breast, sprinkle with salt, a little white pepper, and marinate for more than half an hour.

  2. Put two teaspoons of coconut oil in the pot, add in onion and sauté on low heat, then add ginger and garlic. Slightly sauté and turn to low heat. Pour a spoonful of curry powder and saute. Pay attention to the heat, curry powder does not fry directly to cook will have a medicinal taste, the fragrance will not be fried, but it is easy to fry, scorching will be bitter, so we must pay attention here. Then add tomato and chicken in turn, sprinkle with cumin powder, chili powder, turmeric powder. After the chicken is broken, pour in the broth and coconut milk, add the pumpkin and sweet potato pieces, sprinkle with salt, and turn to low heat after the fire is boiled.

  3. After simmering for 20 minutes, the pumpkin and sweet potato should be soft. At this time, about 1/3 of the pumpkin and sweet potato pieces are in a small bowl, crushed with a spoon and poured back into the pan, which makes the curry thicker. This step can also be done without looking at personal preferences. If you feel like a softer taste, you can cook it for a few more minutes.

  4. Add the spinach to the pot, boil it and put it on the pan. Try the salty before the pan, and then adjust it to cover the surface of the lime residue on the surface. Use a pan to dry a small piece of coconut to a golden color and sprinkle it on the surface of the plated curry. If you like, you can pour a spoonful of lime juice before eating. Cover the rice, eat it~

Tips:

1. Vegetable broth I use half a carrot, half a purple onion, half a potato, half a celery, a little bit of parsley and a small amount of black pepper powder. After one hour, it is filtered out. If it is too troublesome, you can use this part directly with coconut. Milk is also delicious. 2. I use low-fat coconut milk, it will be more full with full fat, look at personal needs~3. It is recommended to eat with rice, basmati rice, brown rice, all ah hahaha 4. Take dandruff Lemon, it is recommended to buy organic, if not, wash the surface with salt


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