Chicken wings with Curry(ka li ji chi )

Chicken wings with Curry

Introduction:

Production steps:

Step 1: soy sauce, salt, spicy curry powder, meat curry powder, chicken essence, mix.

Step 2: marinate chicken wings with sauce for 2-3 hours.

Step 3: pour the oil into the pot, fill the bottom of the pot with a little thickness. Heat up and fry the chicken wings one by one. The purpose is to fry the surface a little bit.

Step 4: after the pan is empty, add a little oil. Heat the oil again, add ginger and garlic, stir fry slightly.

Step 5: pour in chicken wings, stir fry, pour in curry sauce, carrot. Add boiling water until the pan is full.

Step 6: simmer for half an hour.

Materials required:

Spicy curry powder: moderate amount

Meat curry powder: right amount

Curry sauce: 400g

Chicken Wings: 1200g

Carrots: 3-4

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: 2 tablespoons

Salt: 2 teaspoons

Chicken essence: appropriate amount

Vodka: 1oz

Boiled water: appropriate amount

Note: 1. The purpose of adding various curry sauces is to make the taste diverse, because curry tastes different from company to company. In contrast, the taste of curry powder is a little bit better. The 21p curry sauce bought by Morrison supermarket is sweet and light. 2. Add water and taste it when it's slightly hot. Add salt when it's light. Don't cook it for too long. I just cooked it for nearly 2 hours. As a result, all the chicken wings were rotten. I thought it would taste good, but I felt sad for lack of chewiness. 4. Don't be afraid to have too much curry soup left. Pour it on the rice. It's super delicious!! Because the taste is very comprehensive. Thanks for the baboon's hand, it's really beautiful!

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Ka Li Ji Chi