Khao Mok Gai (ka li ji rou fan )

Khao Mok Gai

Introduction:

"On a cold winter day, a rich and fragrant curry is the best way to warm your heart. Curry has a strong inclusiveness, can match with a variety of food stew, is a convenient choice to solve the corner of the broken material. Two days ago, my good friend came to my house. After a dinner, I found that there were half a taro, half a red pepper, half a carrot, and an onion and cheese slice left long ago. It's a pity that these ingredients were thrown away, so I decided to make curry without making them! Buy back a little chicken breast, a small apple, a box of coconut milk can make a pot of ecstatic curry rice, I'm really smart! The amazing thing about curry is that it can combine with different ingredients to produce a magical taste. It can match with the seasonings of curry, such as apple, pepper, cheese, light cream, coconut milk, peanut butter, etc. It's strange to put these things into the dishes, but when they are cooked with curry, the taste will definitely make you scream! Let's have a try. "

Production steps:

Step 1: 1. Cut chicken breast into 2cm cubes, add 2G raw powder, 2G curry powder, a pinch of salt, a little cooking wine and soy sauce, stir well and marinate for half an hour

Step 2: 2, taro, carrot, red pepper, onion are cut into small pieces, spare, a garlic beat flat, cut into garlic

Step 3: 3. Peel and core a small apple and grind it into apple puree

Step 4: 4. Bring the pot to a boil and heat it. Add 20g butter and heat it until there are no more big bubbles. The color is slightly brown

Step 5: 5, turn down the heat, add onion and red pepper, stir fry

Step 6: 6. Stir fry until the onion is transparent and sweet. Add minced garlic, taro and carrot to stir fry

Step 7: 7. Add the ground apple puree and stir well

Step 8: 8. Add water without ingredients and bring to a boil. Keep the heat high. Cover the pot and continue to cook

Step 9: 9. Cook vegetables in another pot over medium heat, melt 10g butter, add marinated chicken and stir fry

Step 10: 10, stir fry until the chicken changes color, and the surface is a little brown, add three curry to continue to stir fry

Step 11: 11, stir fry until the curry is completely melted, add 200ml coconut milk

Step 12: 12, mix coconut milk and curry well and bring to a boil

Step 13: 13, then pour the coconut milk and chicken into the vegetable pot, mix well, and continue to stew over medium heat

Step 14: cook until the sauce is thick, turn it into a low heat when only half of the original is left, and add a spoonful of peanut butter

Step 15: 15, 5g chili powder, appropriate amount of salt, a little white pepper, stir well

Step 16: 16, add a piece of cheese and a spoonful of honey, stir well, taste, according to their own taste and then adjust the salty. Turn off the fire and install the plate

Materials required:

Chicken breast: 370g

Taro: 1 / 4

Carrot: Half Root

Red pepper: half

Onion: 1

Garlic: 1 slice

Apple: 1

Coconut milk: 200ml

Butter: 30g

Curry: 3 yuan

Curry powder: 2G

Raw powder: 2G

Chili powder: 5g

Peanut butter: 1 teaspoon

Cheese: 1 slice

Honey: 1 teaspoon

Salt: right amount

White pepper: moderate

Cooking wine: moderate

Soy sauce: right amount

Note: 1. The steps I took this time are more detailed, so it may seem that the production process is more complicated. But in fact, it's very simple to make curry rice. The general steps are to fry vegetables - cook vegetables - fry chicken - add curry stew - seasoning. 2. After the chicken is fried, put it into the vegetables that stew fruit for a period of time. In this way, the chicken can be tender. 3. Taro can also be replaced by potatoes, and the taste is very good. Chicken breast can also be replaced by beef. 4. When frying onion, it must be slowly fried with low heat, so that the sweet taste of onion and red pepper can be completely released.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Curry

Chinese PinYin : Ka Li Ji Rou Fan