Spicy chicken curry(nong xiang shi zu de jin bao ka li ji )

Spicy chicken curry

Introduction:

"Jinbao curry chicken is super delicious. I wanted to make it at home several times before. I either forgot to buy Curry pieces or toast. Today, I started to make it when I had everything ready. When I finished it, I would have a thick curry flavor with smooth chicken pieces in my mouth. When I ate it again, I could tear a piece of toast as my staple food. The only regret is that I bought curry pieces with original flavor. If I changed to make it Spicy curry, I think it's more delicious

Production steps:

Step 1: prepare the material.

Step 2: cut the toast into squares and empty it.

Step 3: pour a small amount of oil into the pan and fry for a while.

Step 4: Chop chicken legs, add 1.5 tbsp salt, 4 tbsp cornstarch, 1 tbsp curry powder, 2 bottle caps of cooking wine and 1 egg.

Step 5: stir well and marinate for 30 minutes.

Step 6: get the vegetables ready.

Step 7: pour proper amount of oil into the pan, pour in chicken legs and stir fry.

Step 8: fry until golden.

Step 9: pour in the milk and bring to a boil. Pour in a few dried peppers.

Step 10: pour the potatoes into a bowl of water and simmer for 5 minutes.

Step 11: add green pepper, onion, curry and simmer for a few minutes.

Step 12: until the juice is almost collected, take it out of the pot.

Step 13: when it's not too hot, put it in the toast and eat it.

Step 14: you can also tear a few pieces of toast as a staple.

Materials required:

Chicken leg: 2

Potatoes: 1

Onion: half

Green pepper: 1

Salty toast: half

Dried chili: how many

Salt: 1.5 teaspoon

Raw meal: 4 teaspoons

Curry powder: 1 teaspoon

Cooking wine: 2 bottle caps

Egg: one

Curry: one and a half

Milk: one bag

Water: a bowl

Note: 1: marinate with curry powder, stir fry with curry block, taste will increase. 2: The curry is spicy. 3: When frying, increase or decrease the amount of salt according to your taste. 4: Adding an egg to marinate will make the chicken refreshing and smooth. 5: Don't add vegetables too early because they ripen quickly. 6: Because curry is salty and spicy, the best choice for toast is salty. 7: In order not to let out the soup, it is better to fry the toast in the pot. 8: In order not to make the toast rotten, wait for the dish to cool slightly before putting it in.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Nong Xiang Shi Zu De Jin Bao Ka Li Ji