Rum butter chicken curry recipe made from spices
If it thinks it was chilly these days, hot days will change
It’s already here, so it’s almost summer.
Curry at the time of summer bate. Curry even in cold weather. Curry when you’re not feeling well
I want to eat
At my home, curry made from spices appears a couple of times a week.
This time, I used a slightly different kind of rum,
Rum butter chicken car recipe.
If you add rum, it will become an adult curry.
It’s easy, so try making it.
It is excellent.
1 chicken breast
1 large onion
Lettuce and half-tama
Ginger powder 1 tbsp
Turmeric 1 tbsp
Cumin and 1 tbsp
Coriander 1 tbsp
Grain mustard 1 tbsp
Hing (can be omitted), pinch
1 tbsp fenugreek (can be omitted)
Potato starch, appropriate amount
1 tablespoon soy sauce
Salt and pepper
2 tsp rum
Tips for spice curry
1. Drain the water of vegetables to the extent that they are persistent.
2. Make spices authentic.
3 Spice on low heat.
4. The umami is oily, sugary and salty.
Mix the spices
● Except for Hing and Fenugreek
Mix the spices in advance.
(This is because it doesn’t burn when frying the spices.)
● Mix potato starch, salt and soy sauce in a plastic bag.
You can cut it properly.
● Thinly slice the onions
● Turn the carrot into thin slices and cut roughly.
Stir fry vegetables
Stir onion and carrot with a little more oil.
First, stir-fry to loosen the oil,
Spread onions and carrots and bake.
When the brown color comes out, stir a little,
Saccharify onions and carrots.
At the same time it completely removes water.
Chop the chicken
While frying the vegetables, chop the chicken,
Put chicken in a bag with potato starch, salt and soy sauce and knead.
Put the carrot and onion on the edge,
Bake the surface of chicken. (The inside is raw)
Turn off the heat and let the pot cool for a while,
Put the hing and mix it afterwards
Put turmeric ginger cumin coriander,
Stir until it smells over low heat without burning.
Finally, fry fenugreek quickly.
Add water before the spices burn
Shake the pot, add salt and rum,
Chop the lettuce by hand,
Cover and simmer on low heat for about 25 minutes.
(Stir once every 10 minutes to avoid burning.)
Finally, adjust the taste and add pepper and butter to finish.