Lastly the coconut milk and season for taste. In this version, I tried emulating a boxed roux by making a dark butter and flour roux and then adding garam masala, ketchup and tonkatsu sauce to it. This version of curry rice is a sort of pilaf: rice is toasted in aromatic butter before being steamed to perfection.
Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, my version of curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
My Version of Curry is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. My Version of Curry is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook my version of curry using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make My Version of Curry :
- Get 2 of chicken thigh.
- Make ready 1 of small carrot.
- Make ready 2 of potato.
- Take Half of onion.
- Get 1 of small pack coconut milk.
- Make ready of Curry sauce.
Perfectly spiced, it makes for a solid side dish, or a filling main. Vij Family's Chicken Curry – My Version. I have yet to try this one but like for most of Vij's recipes, I reduced the amount of oil. Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken.
Steps to make My Version of Curry :
- Fry the chicken then set aside..
- Stir fry carrot and potato. Until potato turns golden brown. Set aside.
- Stir fry onion then add chicken, chicken and veggies. Add curry sauce and a little water. Cover and simmer..
- Lastly the coconut milk and season for taste. Simmer again until cook.
The saucy, coconutty curry sauce spooned onto rice is so, so good. I grew up eating chicken curry. It was my family's all time favorite dish and we would make it at least once a week, sometimes eating it two days. Clone or download Clone with HTTPS Use Git or checkout with SVN using the web URL. Yellow curry (gaeng leung or gaeng karee ) is a Thai version of Indian yellow curry, including some dried spices in the curry paste.
So that is going to wrap it up for this exceptional food my version of curry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague.
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