The curry is rich in color and rich in aroma, and has a rich taste of a variety of spices. Its composition is an unfixed complex, such as cardamom, clove, fennel, cinnamon, various peppers, peppers, mint, mustard, turmeric powder, etc. Each of them has a unique aroma and taste, some spicy, some Aromatic, mixed together, forming different styles of different types of curry. In terms of color, there are red curry, green curry, yellow curry, white curry; according to the origin, there are Indian curry, Sri Lankan curry, Thai curry, Singapore curry, Malaysian curry and so on. Whether it is curry meatballs or curry meat, if the entrance is very rushing, but after a few mouthfuls, the aroma is fleeting, and the aftertaste is unremarkable, that is, its head taste is overshoot and the bottom is not enough. This is also the reason why many restaurants make curries and have no aftertaste. Therefore, it is really necessary to slowly discover and discover the state of curry in the experience inheritance. In fact, when making curry, the onion, milk, butter, sugar, minced garlic, meat and bone soup, in the order of the right, the fire is well mastered, basically at home, to make a luxurious and delicious aftertaste of curry.
Prepare raw materials: 2 chicken legs, a large potato, a green onion, a proper amount of garlic, 1L of milk, 1L of meat and bone soup, 40g of butter, 20g of sugar, 20g of curry powder, salt
Chicken legs, vegetables cut into pieces
Heat the butter, add garlic, curry powder, and sizzle
Add chicken leg, sugar, stir fry for 2 minutes
Simmer into the onion and continue to stir fry for 2 minutes.
Add the potatoes and stir well. Transfer all the ingredients to the cauldron and pour in the bone soup and a large box of milk.
Season with salt, boil over high heat
Turn the heat and continue to simmer for 30 minutes until the soup thickens and the chicken and potatoes are smashed.
The rich curry is poured onto the hot rice, which is full of delicious food~.