I want to learn to cook curry dishes recently! Who can provide a method! For example: chicken curry, curry beef, etc.

Teach you how to cook Indian curry chicken rice

Indian curry chicken rice: curry chicken:

First of all, mix the chicken with salt, natural powder (just a little), China coriander powder, turmeric powder, sweet red pepper powder, Chili powder, curry powder and fragrant leaves (only one slice is enough for cooking at home) and marinate. Suggest a little thyme! (Personal opinion)! Then color the chicken in the pot! Put it aside. Next, stir-fry the onion (shredded or chopped) until it changes color, then add minced ginger and garlic and a little fresh or dried pepper to stir-fry until fragrant, then add natural powder, China coriander powder and curry powder to stir-fry until fragrant, and then add coconut milk to boil! After the ginger and garlic are fried, you can stir-fry some curry sauce until it is red oil! You can also use coconut milk to soak curry sauce directly)

Finally, just put the fried chicken in and stir it evenly (if the juice is too little, you can add less water), because the chicken is cooked better, so just put the chicken in and cook it for 5 minutes! Then adjust the mouth with chicken powder salt.

Note: 1. Don't put a lot of spices, just put a little at home, otherwise it will be very bitter!

2。 Curry powder is a little more than other seasonings, because it is curry after all!

3。 When eating, you can put some potatoes boiled in curry chicken, which will be delicious!

4。 When cooking, you can order a little sesame oil and put a little fresh China coriander in it!

The practice of curry rice

Ingredients: curry beef onion, potato and carrot. The quantity depends on personal preference. You can buy more if you like, and you can also add mushrooms, cauliflower and the like. Half a catty of curry can make about four catties of things (meat+vegetables).

Practice: 1. Cut the material into small pieces. (Cutting it smaller can save time)

2. put a little oil in the pan, which is probably enough to slide the pan (it's not perfect because I put too much oil when I make it)

You can add a little butter.

4. After the oil is hot, put the cut meat and vegetables into the pot and fry for a few minutes.

5. Then add water to stew 15 minutes (potatoes and carrots become soft).

6. Add curry, stir well and stew for about 10 minute.

Hee hee, is the meal ready? Don't say you forgot to cook! Put the rice on the plate, and then pour it into the pot. ...

In fact, it is a mixture of rice and Russian beef stewed potatoes.

Method for making delicious beef curry rice

Who doesn't like delicious beef curry rice This is a program reserved for our guests. Much more fragrant than similar products in restaurants, and everyone is full of praise. If the students go home, it must be that you are fighting for each other and fishing them up. 10 minutes, this dish will be upside down.

Curry beef is the best curry sauce. Chicken tastes weak, and pork is not delicious. Maybe the flavors of beef and curry complement each other! You can also use oily tofu or dried tofu, which is a vegetarian curry and naturally tastes lighter.

Here's how to make it. It's really simple, but it takes a little time.

Curry brine seasoning is purchased. It's best to prepare a spoonful of cheese powder, which will taste better. Because Japanese curry marinade is sweet, people who like spicy food can prepare curry powder, a small amount of Chili powder or black pepper to enhance the taste.

Peel 1 potato, and cut into 1 .5 cm square dices together with1carrot;

Tender beef (tenderloin, tenderloin or shoulder meat is better, otherwise it won't be chewed! ) 150g, diced as above; The quality of beef is good, and the taste of food is attractive enough.

A small onion or half a large onion, chopped. If you use too much, the food will be sweet.

This color is yellow, red and brown, which is very beautiful.

If you like green, you can match it with a few green cauliflowers. Blanch it with boiling water for later use.

Put 2 teaspoons of oil in the 1 pot, heat it to 80%, stir-fry the diced meat for 3 minutes, and take it out after the surface changes color. Let the surface protein of beef coagulate, so as to avoid excessive loss of umami flavor into the soup in the later boiling process.

2 Leave the remaining oil in the pot, add half a spoonful of oil, add shredded onion and stir-fry until translucent. Meaning: It's the same as frying onions, ginger and garlic in China. )

Stir-fry diced carrots and potatoes for a few minutes until the surface is translucent and fragrant.

4 add 600~800 ml of water (3~4 cups, 4 people; For six people, put 1000 ml water), add diced beef, bring to a boil over high fire, and then continue to cook over low heat for 15 minutes. Pay attention to control the heat, the surface of the dish must be covered with soup, and you must never cook it.

5 add curry seasoning and stir slowly (add a spoonful of cheese powder and a small amount of curry powder, black pepper, etc. ) make the viscosity of the soup suitable (semi-flowing).

Generally, a pot of food like this can be tasted by 4-6 people. Potatoes and carrots are for 6 people or 4 people. Don't be reluctant to put seasoning, if you don't put enough, it won't taste good enough.

6 After adding seasoning, continue to cook for 3 minutes, paying attention to continuous stirring to make the aroma fully distributed.

Add some boiled cauliflower, then put it in a big soup bowl and eat it while it is hot!

Curry rice should be eaten on a plate. Half a plate of good rice with a few spoonfuls of curry sauce is really delicious and appetizing.

A series of practices of curry rice

Meat: Beef, pork and chicken can be cut into small pieces.

Dishes: Dice potatoes, dice carrots and finely chop onions.

Ingredients: cooking oil, salt, curry powder.

Step: 1. Put oil in the pan and fry the meat.

2. Put the vegetables in the pot and fry them with the meat. Pay attention to put more oil and proper amount of salt.

3, the dish is slightly cooked, add water to the dish, and cook on low heat.

4, the dish is fully cooked, low fire, put the curry powder into the pot, dissolve and mix well.

5. Continue to cook for 5 minutes on medium heat.

6. Cook the rice separately and pour the dishes and soup.

Done, it smells good!

Curry Chicken with Apple

Ingredients: 3 chicken moustaches (weighing about 9 10g), apple slices 1 slice (peeled and pitted), Jiang Mo 1 teaspoon, minced garlic 1 teaspoon, 2 teaspoons of curry powder and tomato juice 1 teaspoon. (you can adjust it slightly according to your own taste)

Marinade: 65438+ 0/3 spoon of salt, a little pepper, 2 spoons of oil.

Seasoning: half a spoonful of salt, half a spoonful of sugar, 1 cup of water. A little chicken essence.

Practice: 1. Wash chicken moustache, boneless, dry water, cut into thick slices, and marinate with marinade 15 minutes.

2. Heat the pan, add 1 tbsp oil, put down the apples and fry for a while, then serve.

3. Add 3 tablespoons of oil, put down the chicken and stir-fry until it is half cooked, add ginger and garlic and stir-fry until fragrant, add curry powder and tomato juice and stir-fry for a while, then boil and cook for about 5 minutes. Add apples, boil and thicken. Don't cover the pot when cooking, this vegetable juice is rich and thin.

Sliced pork with apple curry

Ingredients: 750g pork leg, 50g raisin, 50g apple150g onion, 40g flour and 500g chicken soup.

Seasoning: 75g lard, 5g salt, 15g curry powder, 25g ginger, 25g garlic and a little pepper.

Cooking method: Wash and slice pork, sprinkle with salt and pepper, mix well and marinate for a while; Wash onion, ginger and garlic and cut into powder; Peel, core and cut apples into small pieces; Wash raisins for later use.

Heat the pan, add 25g lard, 30g ginger, garlic and onion and stir-fry until yellow, add flour and curry powder and stir-fry until fragrant, then pour chicken soup and stir-fry evenly to make sauce.

Heat the pot, add 50g lard, add pork slices and stir-fry until cooked, add stir-fry and stew for 20min, then add apples, raisins and 20g chopped green onion, mix well and stew for 20min, and add salt to taste. Serve this dish with rice.

Features: spicy and unique.

Indian curry chicken

Ingredients: appropriate amount of chicken, two tomatoes and a little parsley.

Ingredients: Jiang Mo, chopped garlic and 1 onion.

Seasoning: a little curry powder, salt, Chili powder (according to family taste), cooking oil.

Production: Heat the oil pan, add seasoning and stir-fry until fragrant, add chopped green onion and stir-fry until yellow, add tomato and curry powder, and finally add chopped chicken pieces, cover them with soup, and add coriander when the chicken pieces are cooked.

Note: When cooking chicken nuggets, be sure to add water in time to avoid dry burning. When cooking, use strong fire first, then use slow fire after boiling.

Prawn with vanilla sauce

Ingredients: some prawns.

Ingredients: Jiang Mo, minced garlic, onion, curry powder, salt, sugar, Chili powder (depending on family taste), white wine and cooking oil.

Seasoning: coriander, garlic, Jiang Mo, onion, lemon juice.

Production: Heat the oil pan, put the prawns in the oil pan, fry them until they are 80% ripe, and take them out for later use. Pour a little oil into the pot, heat it, add seasoning and stir fry, add a little white wine after fragrance, add prawns, dry the soup with low heat and serve. Chop coriander and onion, mix well with minced garlic and Jiang Mo, add a little lemon juice to make a sauce, and pour it on prawns.

Curry oxtail soup

Ingredients: oxtail, 1 potato, 1 carrot, a little green vegetables.

Ingredients: salt, curry powder, a little Chili powder.

Production: first cut the oxtail into sections and put it in the pot with seasoning. Then boil the potatoes separately, chop them up and mash them. Dice carrots and vegetables, and stew mashed potatoes, carrots and vegetables with oxtail.

curry rice

Ingredients: fragrant rice, carrots, onions and vegetables.

Ingredients: curry powder, salt, monosodium glutamate, oil.

Production: Wash fragrant rice, soak it in water with curry powder, and steam the rice until it changes color. Dice carrots, onions and vegetables, put proper amount of oil in the pot, stir-fry carrots, onions and vegetables after heating, then add rice, add salt and monosodium glutamate and stir-fry for a while.

About curry dishes

1. Turn on a small fire (very small), add olive oil, add Jiang Mo and minced garlic (both are big, don't be reluctant to put them) and stir-fry slowly for a while, then stir-fry for a while, then stir-fry for a while.

2. Add curry powder and stir-fry minced ginger and garlic, stir-fry with low heat (don't waste natural gas, it's expensive), and copy until curry and ginger and garlic are mixed, giving off the fragrance of curry ginger and garlic.

3. Add coconut milk (sold in supermarkets, don't treat coconut milk as coconut milk), slightly increase the fire and cook while stirring.

4. Adding turmeric powder can improve the taste and color.

5. Cook for a while. Solemnly declare: don't put your nose near this curry juice, it may faint because of the strong aroma.

6. Then make all kinds of main ingredients, do as I like (I prefer the mixture of chicken, shrimp and onion), add curry juice for 8 minutes, stir fry together, take out the pot, serve and eat.

Curry chicken wings

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Curry squid practice raw materials:

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500g of fresh squid, 250g of potato, 0/5g of Shaoxing wine/kloc-0, 2g of refined salt, 2g of monosodium glutamate, 0.5g of white sugar, 0/5g of water starch/kloc-0, 75g of cooked clear oil, 0/0g of minced onion and ginger, 0/0g of broth100g, and 75g of cooked clear oil.

Method:

(1), potatoes are washed and peeled, cooked in a water pot, peeled out and quickly cut into rolls; After the fresh squid is washed, it is carved with a cross knife pattern on the fish body, then cut into squares, and put into a boiling pot to be scalded into rolls.

(2) Put the wok on a big fire, heat and cook 500g of clear oil, fry the squid, and pour out and drain the oil; Leave 50g of oil in the pot, stir-fry curry oil until fragrant, add potatoes, broth, salt, monosodium glutamate, white sugar, minced onion and ginger to taste, add starch and push it evenly, then put the squid rolls back into the pot and turn the marinade evenly, pour in the cooked clear oil and take it out of the fish dish.

Features:

Turmeric is fresh and salty, squid is tender, potatoes are crisp and rotten, and sauce is wrapped in oil.

Chef recommends Tibetan curry fish [Figure]

Raw material: perch

Ingredients: green pepper, onion

Seasoning: curry, salt, monosodium glutamate, dried starch.

Production process:

Step 1: Slaughter the perch, peel and remove the spines, then cut the fish into strips and rinse with cold water to remove the fishy smell. Then add salt, monosodium glutamate and other seasonings and wait for a few minutes.

Step 2: Wash and cut the green pepper, and cut the onion for later use.

Step 3: Dip the fish segments into dry starch evenly, put base oil in the pot, fry the fish segments into the pot until golden brown, and dip the fish heads and fish tails into dry starch and fry them in the pot.

Step 4: The key is to take the fish out of the pot. When the fish section is poured out of the pot, the green pepper section and the onion section are sprinkled on the fish section at the same time and poured with hot oil. Put the fish head and tail in the shape of a fish.

Taste of dishes: the fish is tender outside, the fish is tender and fragrant, and there is a touch of curry.

Features: This is a Tibetan aquatic dish. Because Tibetan spices are used, the taste of this fish is unusual. However, if you are interested, you can make a delicious, beautiful and convenient bass with our homemade seasoning instead of Tibetan spices.