Bowl of Gold and Silver-sweet and Sour Chicken Curry with Pineapple
1.
Prepare the ingredients you need.
2.
Boneless chicken thighs are cut into pieces; add olive oil, starch, curry powder, black pepper, red wine, and salt to mix well and let stand for more than 25 minutes to taste.
3.
Cut the pineapple horizontally, dig out the flesh, take 50 grams and dice for use.
4.
Cut the green and red peppers into circles separately; put the bread crumbs in a bowl and set aside.
5.
Pour cooking oil into the pot.
6.
Dip the marinated chicken nuggets evenly with bread crumbs.
7.
Fry into the frying pan until golden brown.
8.
Drain the fried chicken nuggets to remove excess oil and set aside.
9.
Leave the bottom oil in the pot, pour in the diced vegetables and stir fry until they are ripe.
10.
Add tomato sauce, sweet chili sauce, salt and stir fry until cooked, turn off the heat.
11.
Spread an even layer of salt on the cashew nuts.
12.
Put it in the microwave oven, heat it on medium-high for 3 minutes, take it out, let it cool and become brittle.
13.
Add the chicken nuggets and diced pineapple to the diced vegetables and mix well.
14.
Put them together in a pineapple bowl, decorate the green and red pepper rings and serve.
Tips:
1. In step 10, do not pour the chicken nuggets immediately after the diced vegetables are fried, otherwise it will affect the crispness of the taste. The cashews are roasted and then put in, the time is just right
2. After the cashews are roasted, let them cool before adding them to the dish.
3. If the cashew nuts are roasted with salt, the step of sprinkling salt before baking can be omitted
4. The green and red pepper rings are just for decoration, you can leave them alone; my original intention is to use colored peppers, but unfortunately I didn't buy them on the day, ha ha~~
