Tired of eating ordinary soup curry, today make a chicken curry full of milky aroma. I started drooling before I ate.
Ingredients: 2 boneless chicken thighs, 0.5 onions, 9 mushrooms, 3 small potatoes, 1 carrot, 4 garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp curry powder, 140ml milk, 35g cream, 90g whipped cream
Marinated chicken thigh spices: 1 tsp salt, 1 tsp black pepper, 1 tsp curry powder
1. Add all the marinade to the chicken and mix well, cut the potatoes and carrots into cubes and boil them (you can also steam them softly), dice the onions, mince the garlic, prepare fresh cream and milk, fry the chicken in hot oil until golden brown, sandwich and set aside.
2. Stir-fry dried mushrooms in the original pot, after the aroma is released, then proceed to the next step, add onion, green onion, cream, stir-fry until the cream melts, the onion becomes soft, add milk, fresh cream, and then make up some curry powder in time, together with other seasonings add to simmer.
3. After a large roll, add potatoes, radish and chicken, cover with a lid, reduce the heat over medium-low heat, and collect the juice to your favorite consistency before serving.
Uncle tips
1. If you like curry flavor heavier, you can add a little more curry powder, like milky taste, the amount of fresh cream can also be increased, try to increase cream or fresh cream instead of milk, it does not affect the overall taste.
2. When the recipe is changed to beef, the beef can be added to the stew for the last five minutes.