Have A Low-calorie Thick Chicken Curry
1.
Prepare ingredients. There are no more carrots at home, the white radishes used. You can use carrots, which have a sweet taste after being stewed.
2.
Cut the ingredients into pieces, smash the scallions
3.
Add beer, milk, salt, and black pepper to the diced chicken and marinate well.
4.
Blanch potatoes, radishes, and diced chicken in boiling water.
5.
Stir-fry the salami in a hot pot, add dried shallots until fragrant, then stir-fry with green onions, add potatoes, radishes, chicken, pour beer, milk, curry cubes, bring to a boil on high heat, turn to low heat and simmer for 8-10 minute.
6.
Add apples and cook for another 2 minutes.
7.
Add hot peppers and stir fry.
8.
The soup can be thickened.
9.
Tianpeng all-match kaiseki curry cubes, stewed meat and noodles are delicious!
Tips:
Generally, curry will be paired with carrots. The white radish used today is blanched first because of its high water content. Potatoes are blanched first and then sautéed. One is to reduce oil absorption and the other is to shorten the cooking time. Add the chili and stir-fry for a few times and it will come out of the pot. If you like a soft mouth, you can cover and simmer for 1-2 minutes.
