Introduction (Reprinted-----Indian Style Spice Curry) It is a curry block used every time you eat curry. It is so hard to find your own sauce. So I bought a book and wanted to try to see what the curry sauce I made was. Taiwan version of the book. Share it to everyone~
One onion cuts into thicker strips along the fibers and the other grinds into mud. Garlic and ginger are also ground.
Cut the chicken leg into a larger bite size.
Pour a large spoonful of oil in a pan and heat over medium heat. Stir in strips of onion for 5 minutes and remove.
Pour the remaining oil into the pan and heat over medium heat. Add the flavoring spice to the discoloration.
Pour the onion puree, garlic, and ginger into the pot and fry for 5 minutes with a slight medium heat to disperse the water.
Put in tomatoes and stir-fry. Turn to low heat and add three basic spices and salt for 30 seconds.
Pour hot water and boil over high heat. Add the chicken and cook over medium heat for 5 minutes.
Add yoghurt, cover the lid and cook for 15 minutes on low heat.
Stir in 3 onions and cook over low heat for 5 minutes to make it moderate.
Onion mud is rich in water, so be careful when the oil starts to splash. Stir in the pan with a large fire. Make sure the moisture has evaporated, the curry sauce begins to dry, and then add the tomato.