A trick to make curry taste more fresh(yi ge qiao jue rang ka li cai de wei dao geng xian huo ka li tu dou ji ding )

A trick to make curry taste more fresh

Introduction:

"Curry is really a versatile spice, whether it's served with meat, seafood, vegetables, rice or noodles Everything is so delicious, no wonder so many people like it. At the thought of thick yellow and bright color, attractive fragrance, appetite, can't help salivating DC. Today, this curry potato chicken is the most homely and classic curry dish, but it will always be the most unforgettable delicacy on the table. Curry is not only delicious, but also contains crude fiber, protein, vitamins and trace elements. It has the functions of warming body, strengthening spleen, warming stomach and stimulating appetite. It can also promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and increase appetite. Curry can promote blood circulation and achieve the purpose of sweating. In winter, we can often make some curry dishes to add warmth to the cold winter and accompany us to spend the winter warm. If you want to make a curry with a fresher taste and a higher level, you still need to master a little trick, which is to add "coconut milk". Only by adding "coconut milk", can you better stimulate the rich curry flavor and make the curry taste more fragrant and smooth. Generally, coconut milk can be bought in imported supermarkets. If you can't buy Coconut Milk, you can buy Sanhua light milk instead, and the taste will be relatively poor. "

Production steps:

Step 1: the material is ready.

Step 2: clean and dice chicken, marinate with cooking wine and salt for 10 minutes, prepare coconut milk and curry.

Step 3: slice onion, peel and dice carrot and potato.

Step 4: heat the oil in the pan, transfer to medium heat, and fry the diced chicken in the pan until fragrant.

Step 5: fry the diced chicken on both sides until golden brown and remove.

Step 6: add diced potatoes, fry until the surface of potatoes is tight and slightly brown, and then fry the carrots in turn.

Step 7: heat the oil in another pan and saute the onion.

Step 8: stir fry chicken, potato and carrot in turn.

Step 9: pour in water and coconut milk, and put in the golden curry until the curry is completely melted.

Step 10: bring to a boil, turn to medium heat and cook until the potatoes and carrots are soft and rotten, and the soup is thick.

Materials required:

Chicken breast: 400g

Potatoes: 2

1 carrot

Daxida gold curry: 100g

Coconut milk: 1 can

Onion: 1 / 2

Salt: 1 teaspoon

Cooking wine: 1 tbsp

Precautions: 1. Coconut milk can be bought in imported supermarkets. If you can't buy Coconut Milk, you can buy Sanhua light milk instead. 2. Potatoes and carrots are slightly fried, which can not only enhance the flavor of coriander, but also keep the shape after boiling, so it is not easy to boil. 3. The amount of curry can be put more or less according to personal taste. If you like to eat thick curry, you can boil more and dry the juice. If you like juicy curry, you can add more coconut milk or water. 4. Curry tastes better when eaten overnight.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Yi Ge Qiao Jue Rang Ka Li Cai De Wei Dao Geng Xian Huo Ka Li Tu Dou Ji Ding