Thai Yellow Curry Chicken
1.
Ingredients preparation: chicken breast, tomato, onion
2.
Accessories preparation: garlic, ginger, green onion (cilantro), coconut milk, cumin, dried chili, cumin, turmeric powder
3.
Put cumin, cumin, dried chili (cut into sections), and black pepper in a pan and bake, reduce to medium heat for about 1 minute.
4.
Pour the heated and dried spice and turmeric powder into a grinder to smash and stir.
5.
Cut the chicken breasts to the size of your thumb, raise the frying pan, pour in, and stir fry until broken
6.
Chop the garlic, ginger, and onion into pieces. In a frying pan, sauté the ginger and garlic, then pour in the onion and fry until slightly transparent.
7.
Stir in the tomatoes on high heat for about 5 minutes until the tomatoes have turned into juice
8.
Pour the powder in step 1 and wait for it to be completely blended with the juice in the pan, then pour the chicken and stir fry.
9.
After the color is uniform, pour a can of coconut milk and half a can of water.
10.
Cook on medium heat for about 10 minutes, stirring during which time to prevent sticking to the bottom.
11.
Collect the juice on high heat until the consistency is suitable, add salt, sugar, and sprinkle with chopped green onion or coriander.
