Have A Low-calorie Thick Chicken Curry

Name: Have A Low-calorie Thick Chicken Curry
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece chicken; 2 pcs potato; a small piece radish; 1/2 Shallots; 3 pcs Hot pepper; 1 Sausage; 1 piece apple; Some curry; a little salt; Some Black pepper; 1 beer; 1 box milk

by WENUAN

4.9 (1)

Favorite

6

Difficulty

Normal

Time

30m

Serving

3

No water or oil was added to this curry. Although the chicken breast is used, it is marinated and stewed with beer and milk, the meat is soft and tender, and the soup is rich; the oil in the sausage is stir-fried without additional oil; the apple is stewed, and the taste is rich and fruity. Adding to the dishes adds more flavor to the dishes. Nine people love curry, healthy and delicious.

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.