Curry chicken leg meat rice(ka li ji tui rou fan )

Curry chicken leg meat rice

Introduction:

"Korma is a curry from India. It's delicious to make rice with chicken leg! Before and after 40 minutes, can also use the time difference to make a dessert or something. Today, we use curry paste, a simple combination of spicy ingredients to show the pure taste. The cooking of rice is a general formula, and it's always the same. It's convenient to make as many kinds of rice as you like! "

Production steps:

Step 1: Ingredients: 2 people, 1 cup fragrant rice, preferably organic, taste difference is obvious, a big chicken leg, boneless, cut into large pieces, 2.5tbs kormapaste, ifccity'super is available, or search online, 5 small onions, or half ordinary size onion, a sweet corn (choose organic, taste much better), a large dry pepper, recommend dry pepper from Xinjiang It is more sweet than spicy, and the meat is thick. Before use, soak in water until the pepper meat thickens, so it is not easy to burn. Coriander 2 fat garlic, beat and cut up. Sea salt and ground black pepper 3tbs olive oil or sunflower oil. Look at your choice of choice. Parsley, chopped and flavored, add flavor to it. When I was photographing, I forgot to add about 2tbs dry white wine, cheaper imported baijiu. The ratio of broth, fragrant rice and broth is generally 1:1.3

Step 2: erect the corn and cut it on the side. Don't cut it too deep. There will be hard broken grains. Don't waste the rest of the corn cob. If you scrape it with a blade, there will be thick corn slurry with high sweetness. This is a good thing!

Step 3: add oil into the pan, add onion, garlic and chili, stir fry until the onion is tender and slightly caramel.

Step 4: preheat the grillpan until the handle is hot, add the chicken leg meat seasoned with salt, peel it down first, don't turn it over in a hurry, 2-3 minutes later, bake it, sprinkle some olive oil on the spaghetti without skin, turn it over, and then bake it. The pot should be hot enough, otherwise it can't keep the moisture in the meat and is easy to stick to the pot.

Step 5: roast chicken leg and stir fry with corn kernels.

Step 6: add curry paste and stir fry until the rich aroma of curry paste is released.

Step 7: add fragrant rice and stir fry together

Step 8: until the oil evenly coated rice, about 1 min.

Step 9: pour in the white wine, wait for the gas and acidity to dissipate, about 2min.

Step 10: add the soup, season with salt, then put the chicken into the pot, boil over medium heat and cover it, then cook with the minimum heat until the rice grains absorb the water, about 15min, turn off the heat and simmer for 10min. Don't heat it all the time, it's easy to scorch later, and the taste of rice is not good. It's better to use cast iron pot, which has strong heat storage capacity and can use waste heat to stew rice. The effect is very good.

Step 11: if you are proficient, you can make a simple salad during cooking. If you are proficient, you can have another dessert. Hahaha ~ you can make it several times!

Materials required:

Fragrant rice: 1 cup

Chicken leg: one

Onion: 5

Sweet corn: one

Dried chili: one

Garlic: 2 cloves

Coriander: moderate

Curry sauce: 2.5tbs

Sea salt: moderate

Grind black pepper: right amount

Olive oil: (or sunflower oil) 3tbs

Dry white wine: about 2tbs

Soup: Fragrant Rice: soup = 1:1.3

Note: * curry paste is the best semi-finished curry material to keep the original flavor, while curry block is a deeply processed product, containing starch and many other non raw materials. Curry powder is used at different times. For example, when it needs to be wrapped in powder, stewing is usually used with fresh curry spices. In a word, curry paste is the first choice for family cooking. It's original, no addition, and can be seasoned. You can't be wrong if you look at curry paste.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: Curry

Chinese PinYin : Ka Li Ji Tui Rou Fan