1.Yogurt Curry Chicken
Ingredients:
1 large chicken thigh
1 potato
1/4 onion
1/2 teaspoon of minced garlic
1 teaspoon of minced shallots
5 tablespoons of original yogurt
Seasoning:
1 tablespoon of curry powder
1/2 teaspoon of caster sugar
100cc of Coconut milk
1/2 teaspoon of salt
150cc of Water
Steps:
1 Chop the chicken legs into small pieces, blanch them to remove the blood and wash them. Peel and slice the onions; peel and cut the potatoes into hob pieces and set aside.
2 In a hot pot, add in the chopped shallots, minced garlic and curry powder and sauté over low heat. Add the chicken thigh pieces from Step 1 and sauté for 3 minutes.
3 Add the potato wedges , water, coconut milk, salt and sugar to the pot of Step 2 and cook for 10 minutes on low heat.
4 Add in the onion slices and cook until the curry becomes a paste, then add in yogurt and bring it to a boil.
5 Serve with fragrant rice or white rice.
2.Curry tofu
Ingredients:
1 box of Egg tofu
1 tablespoon of green peas kernels
1/2 teaspoon of minced garlic
200cc of Commercial stock
1 teaspoon of cornstarch water
Seasoning:
1/2 teaspoon of curry powder
1/2 teaspoon of salt
1/4 teaspoon of sugar
Steps:
1 Cut the egg tofu into eight pieces and fry them in a frying pan at 180°C until they turn golden brown. Remove the oil and set aside.
2 Heat up a pan with salad oil, add in minced garlic and curry powder and stir fry.
3 Add the broth with salt, sugar, green peas kernels and the fried tofu
4 Cook on low heat for about 3 minutes and finally pour in cornstarch water to thicken.
3.Curry Fish Ball
Ingredients:
150g of Golden fish balls
80g of White radish
A pinch of coriander
3 tablespoon of fresh milk
300cc of Stock
Cornstarch water
Seasoning:
1 teaspoon of curry powder
1/2 teaspoon of caster sugar
2 tablespoon of coconut milk
1/2 teaspoon of salt
Steps:
1 Pour water into a pot and bring it to a boil. Peel and dice the white radish. Put it in boiling water and blanch it for later use.
2 Heat up a pan with 1 teaspoon of salad oil, add in curry powder and fry for about 1 minute.
3 In Step 2, continue to add commercially available broth, salt, and fine sugar. Switch to low heat and cook for 15 minutes after boiling
4 Put in the white radish and golden fish ball of step 1 and cook for 8 minutes
5 Finally, add in coconut milk, fresh milk and thicken with cornstarch water.
4.Taiwanese Chicken Curry
Ingredients:
1 chicken leg
1 potato
80g of Carrots
1 teaspoon of minced garlic
600cc of Commercial stock
1 teaspoon of cornstarch water
Seasoning:
1 teaspoon of curry powder
1 teaspoon of salt
1/4 teaspoon of sugar
Steps:
1 Wash the chicken legs and cut them into small pieces. Peel off the skins of the potatoes and carrots and cut them into cubes. Set aside.
2 Heat up a pan with salad oil, add in minced garlic and curry powder and sauté over low heat
3 Add the chicken thigh pieces from Step 1 and stir fry for 3 minutes.
4 Add in the diced potatoes, diced carrots, commercially available stock, salt and sugar and cook for about ten minutes
5 Finally, use cornstarch water to scoop the gorgon.
5.Honey Curry Meat
Ingredients:
300g of Plum Pork
150 grams of potatoes
150 grams of onions
600cc of Commercial stock
1 Celery
50g of Carrots
Seasoning:
3 pieces of curry
3 tablespoon of honey
1/2 teaspoon of chicken powder
150cc of Fresh milk
1 teaspoon of salt
Steps:
1 Peeled off and cut the onion, carrots and potatoes into pieces. Celery is peeled and cut into slices diagonally;
2 Wash the plum meat and cut into pieces, blanch in boiling water. Then ,remove, drain and set aside.
3 Take out a pot and add in salad oil and hot oil. Put in the commercially available broth, plum meat cubes and potato cubes
4 Add in the carrot cubes, salt, chicken powder and honey and simmer over low heat until it is slightly boiled.
5 Place the celery slices, onion slices and curry cubes into the pot. Cook until the curry cubes melt, then add in fresh milk and bring to a boil.
