Curry chicken is the king of the rice in the hot weather, and it is also a dish that must be punched in the food. The curry-flavored curry sauce is mixed with the soft rice and the white rice. For the novice kitchen, curry is simply a life-saving savior. Just buy the ingredients and put them on the steps. Everyone can make a delicious and delicious curry dish in the beautiful restaurant. One dish is enough to make you look forward to the circle of friends. It feels alive. There are many types of curries, and we usually have Japanese, Thai and Indian curries. Simply put, the Japanese curry tastes softer and richer, and the usage is also the simplest, except for the curry and main course. Thai curry is divided into green, yellow and red. It is more suitable for matching and seasoning. It is often used in combination with lemongrass, fish sauce and coconut milk to make the taste more prominent. Indian curry flavor is the heaviest, how to choose to see the individual, it should be noted that different curry cooking methods are also different. The most correct way to eat curry rice is to pour the vegetables on the white rice and sip it with a big spoon. Huang Chengcheng's color, thick and smooth soup, has not been imported, it has been scented by its strong and overbearing fragrance. [Warm reminder] White rice should be done more. When there is curry, let's put the weight loss thing for a while, life is not easy, and eat and cherish.
Prepare the plate.
Stir the chicken into 2 cm square pieces and marinate for 15 minutes with a pinch of salt and pepper. Chicken meat is best served with chicken legs and chicken wings, and the taste is smooth and tender. I use the legs and wings of the freshly killed chicken. If you can't buy it, use the frozen one. Fortunately, there is curry, not picking the chicken.
Cut the onions, potatoes, and carrots into small pieces about 1.5 cm square, and slice the ginger. Vegetables must be cut into small pieces and easily simmered.
Heat the oil in a hot pot and stir fry the chicken under medium heat. I use olive oil, you can use it for other cooking oils, and you can use butter for milky flavors.
Stir fry until the chicken is discolored and shrunk, and leave the remaining oil in the pot.
Turn to low heat, stir the onion carrots and ginger until the onion is slightly transparent.
Stir the potatoes until the edges of the potatoes are transparent.
Stir in the fried chicken nuggets.
Add boiling water to the ingredients, boil water, do not need cooking wine or chicken soup, because curry overbearing fragrance can kill everything.
Boil and turn to medium heat, cover and cook for 10 to 15 minutes, then add the curry block and use the spatula to help the curry to open as much as possible. Japanese curry itself has the function of collecting juice, so the water should not be too small.
Turn to low heat and cook for about 10 minutes.
Open the lid and slightly collect the juice. Try the taste. Add the right amount of salt to the taste. The soup is based on personal preference. The stewed chicken is smooth and tender.
I have curry, you bring your own rice, let's grab it.