Rich and Fragrant Golden Chicken Curry
1.
Prepare the materials.
2.
Cut the toast into squares and hollow out.
3.
Pour a small amount of frying into the pan and set aside.
4.
Chop chicken legs, add 1 and a half spoons of salt, 4 spoons of cornstarch, 1 spoon of curry powder, 2 caps of cooking wine, and 1 egg.
5.
Stir well and marinate for 30 minutes.
6.
Vegetables are ready.
7.
Pour an appropriate amount of oil into the pan, pour the chicken legs and stir fry.
8.
Stir-fry until golden brown.
9.
Pour in milk and boil until boiling, then pour in a few dried chilies.
10.
Pour in potatoes, then pour in a bowl of water and simmer for 5 minutes.
11.
Add green peppers, onions and curry cubes and simmer for a few minutes.
12.
Until the juice is almost harvested, it is out of the pot.
13.
When it’s not too hot, put it into the toast and start eating.
14.
You can also tear a few pieces of toast as a staple food.
Tips:
1: Use curry powder when marinating, and using curry cubes when sautéing will greatly increase the taste.
2: The curry cubes are still spicy and delicious.
3: When frying, increase or decrease the amount of salt according to your taste.
4: Adding an egg when marinating will make the chicken taste smooth and tender.
5: Do not add vegetables too early because they ripen quickly.
6: Because curry is salty and spicy, it is best to choose salty toast.
7: In order to prevent the soup from flowing out, it is better to fry toast in a pan.
8: In order not to make the toast soaked, wait until the vegetables are slightly cooler before filling them.
