Chicken curry curry

Chicken curry curry

On Father's Day, we will treat the family with the curry that the father makes with us ♪ We will burn the chicken firmly and make the flavor secret!

Posted by Eiliy

Hello, friends! Welcome to this page, I will introduce you something about Chicken curry curry
Here is the material and deatils about the Chicken curry curry , I hope you can use it make a delicious food and have a good time!

Material
1、House Vermont Curry
1、House Vermont Curry 1/2 box (115 g)
2、Chicken (for fried chicken thighs)
2、Chicken (for fried chicken thighs) 400g
3、onion
3、onion 1 1/2 in (300g)
4、Bunashi meji (cut Shimenji)
4、Bunashi meji (cut Shimenji) 90g
5、Mini Tomato
5、Mini Tomato 12 pieces (180 g)
6、Salad oil
6、Salad oil 1 tablespoon
7、water
7、water 650 ml
8、Boiled egg
8、Boiled egg 3 pieces
Details
1、This time, I use the house "Vermont Curry".
1、This time, I use the house "Vermont Curry".
2、Cut the onions into bite-sized pieces.
2、Cut the onions into bite-sized pieces.
3、Heat the salad oil in a frying pan and line the chickens face down.
3、Heat the salad oil in a frying pan and line the chickens face down.
4、Add the onion and bamboo juice and fry until the onion is thin.
4、Add the onion and bamboo juice and fry until the onion is thin.
5、Transfer 5 into a thick pot, add water, heat to a boil, remove the boil if boiling, and simmer for about 15 minutes on low to medium heat until the ingredients become soft.
5、Transfer 5 into a thick pot, add water, heat to a boil, remove the boil if boiling, and simmer for about 15 minutes on low to medium heat until the ingredients become soft.
6、Turn off the heat, simmer and melt the roux, stir again and again on low heat, and simmer for about 10 minutes until it becomes thick.
6、Turn off the heat, simmer and melt the roux, stir again and again on low heat, and simmer for about 10 minutes until it becomes thick.
7、Fill the plate with rice, add 8 curries, and cut in half with boiled eggs.
7、Fill the plate with rice, add 8 curries, and cut in half with boiled eggs.

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