Chicken Curry(ka li ji )

Curry Chicken method:

Raw materials for making Curry Chicken:

A rooster, salt, pepper, onion, garlic, curry sauce, laurel leaves, sugar, fruit each amount.

Process of curry chicken production:

1. Cut the rooster into pieces. Add pepper and salt to taste, fry in oil pan until golden, then transfer to another pan;

2. Stir fry the chopped onion, garlic and curry sauce until brown, add water, laurel leaves and sugar, then pour the chicken into the pot to adjust the taste, peel the fruit, cut it into small pieces, put it into the pot, and boil it out.

Chicken Curry

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Chicken and curry are the main raw materials. Add curry and other seasonings, stir fry, add water, add fruit, marinate chicken, fry in oil, then put into the pot to boil. And it's a dish made of it.

About curry

"Curry" is the Tamil language of India, which means "many spices mixed together to cook.". In the early years of India, mutton with strong smell was the main meat, so Indians mixed a variety of spices and powders together to make thick juice to cook mutton. Unexpectedly, the effect was surprisingly good. This is curry. Curry has evolved into different styles and eating methods by combining different food cultures all over the world. As the latitude moves northward, the taste of curry becomes lighter. Curry cooking method from simple to complex, as you wish.

Processing of Kewo chicken powder

Kewo chicken powder is a new type of convenient food with yellow brown color and unique flavor. In recent years, it is not only welcomed by consumers, but also becomes a good way to increase the value of broilers because of its simple production and low cost. The process is as follows:

1、 Material preparation. Choose healthy broiler chicken, wash the blood mark after slaughter, then peel, bone and muscle. Because there is a lot of fat under the skin, a lot of oil will seep out during baking, which will affect the sensory index and shelf life of the product, so the skin must be removed.

2、 Precooke. The chicken should be boiled in water for 1 ~ 15min. The cooking time can be determined according to the age of the chicken. For the chicken with less age, the cooking time should not be too long because the meat is tender. For the chicken with more age, it should be put in the pot for a long time. After being picked up and cooled, it is put on the land plate to be chopped, and the position diameter is generally not more than 0.4cm.

3、 With soup. According to the chicken's 10 ingredients, 1250g white granulated sugar, 270g refined salt, 210g soy sauce, 120g Qujiu, 50g ginger powder, 50g monosodium glutamate and 50g curry bean powder were prepared. The other ingredients except curry powder were put into the original chicken soup and boiled for 8min - iomin to obtain seasoning soup.

4、 Cook again. Put the chopped chicken into the soup and cook for 3-4 gals. Keep stirring. When the soup is about to dry, simmer until the soup is ready. Then sprinkle with coffee powder and mix well.

5、 Bake. After the reconstituted minced chicken is slightly dried, it can be sent to the drying room. The temperature should be controlled in the range of 60 ℃ - 70 ℃ and baked for about 4 hours. When the minced chicken is evenly dried on the surface and inside and does not stick to hands, it should be taken out. After cooling, it should be weighed by 1 ton or 150 g and put into food plastic bags for sealing. Where conditions permit, aluminum plastic composite bags should be used for vacuum packaging to extend the shelf life of commodities.

How to make curry chicken

raw material

A rooster, salt, pepper, onion, garlic, curry sauce, laurel leaves, sugar, fruit each amount.

Production steps

① Cut the rooster into pieces, add pepper and salt to taste, fry in oil pan until golden, then transfer to another pan

② Stir fry the chopped onion, garlic and curry sauce until brown, add water, laurel leaves and sugar, then pour the chicken into the pot, adjust the taste, peel the fruit, cut it into small pieces, put it into the pot, boil it out.

Fried chicken curry with bread

Main materials

100g chicken leg, 30g to 40g Japanese curry, 100g potato and a little white bread.

Accessories

2 red coriander, 50 mg coconut milk, black pepper, Western coriander, butter, salt and baijiu.

step

1. Cut chicken leg into small pieces or strips according to personal preference.

2. After removing the head, tail and seed of red pepper, finely cut, add salt and black pepper into chicken. Mix well and marinate for 30 minutes

3. Dice the potatoes. Put them in boiling water and cook them until crisp but not rotten.

4. After peeling the white bread, cut it into small slices. Put a little butter in the pan. Pour in the bread until it is oily. Stir fry until golden and serve.

5. Take the kitchen paper towel and absorb the extra oil from the fried bread

6. Put butter in the pan. Scrape in a small amount of Japanese curry with a knife. Add water to mix the curry well. Add a little red pepper to taste.

7. Take the container and put in the cooked potato and bread. Pour in the curry soup, stir well, and sprinkle a little cilantro for seasoning

8. Add butter and cilantro into the pan, stir fry the chicken. Spray a little white wine to remove the fishy flavor. After the chicken is cooked, remove the fishy flavor

9. Put a little water in the pan. Scrape in the right amount of curry and stir well. Add a little coconut milk for seasoning: pour in the chicken and stir fry, so that each piece of chicken is fully wrapped in the thick soup

1 O. swing the plate: circle the reed leaves and other green leaves into a circle. Put the potato bread as the base first. Then string chicken and bread with bamboo sticks and put them on it.

Soft can of chicken curry

Raw materials and requirements

The chickens were healthy from non epidemic areas, and the chickens were semi clean (or clean) before and after slaughter. The weight of each animal is not less than 0.75 kg, the muscle development is normal, the tail has a little fat, if the muscle development is good, there can be no fat. It is not allowed to use chickens with abnormal skin color (purple and gray skin), severe scald, black skin, black bone and twice freezing. Curry powder is dry, ginger yellow, no mildew, rich flavor, 80 mesh fine quality curry powder. Clove powder is made of clove powder with rich fragrance. Vegetable oil is refined edible vegetable oil with no peculiar smell, acid value less than 3 and water content less than 0.2%. The salt meets the requirements of GB 5461. Sodium glutamate meets the requirements of GB 8967. The low gluten wheat flour meets the requirements of GB 8608. Onion with rich aroma, no mildew deterioration and odor. Garlic is a kind of fresh and dry garlic with pungent taste and no mildew. White pepper powder meets the requirements of GB 7900. Zanthoxylum powder has normal fragrance, dry and no mildew.

technological process

Chicken raw materials thawing → finishing → cutting → pickling → frying → curry sauce preparation → bagging → adding curry sauce → hot exhaust → vacuum sealing → sterilization → cooling → finished product.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ka Li Ji