Making Indian Curry with Indian Curry T-Asia Mark Nicurry
I made a very strong Indian curry using T-Asia curry powder. It has a strong curry scent and a sour taste. It's curry that goes well with rice and I can dip it in.
4 serving
Within 20 minutes
별바라기쿡방
Ingredients
  • Chicken breast
    3mass
  • onion
    1/2ea
  • Tomato
    1ea
  • Powder curry
    100g
  • Water
    550ml
  • cooking wine
    1TS
  • Time
    little
  • Rosemary
    little
  • ground pepper
    little
Cooking Steps
STEP 1/6
Cut onions and tomatoes into bite-size pieces.
STEP 2/6
Cut the chicken breast into bite-size pieces.
STEP 3/6
Grease the preheated wok slightly and cook 1 tablespoon of cooking wine in the chicken breast.
STEP 4/6
When the chicken is cooked white, add onions and tomatoes and stir-fry them with vegetable moisture.
STEP 5/6
For curry, I used 'McNickery' powder curry from 'T-Isa Kitchen'.
When the onion becomes transparent, add 550ml of water and add all the curry powder to dissolve.
When it boils, reduce the heat to low and simmer for 10 minutes.
STEP 6/6
After 10 minutes, optionally sprinkle with thyme, rosemary and pepper and simmer for another 3-4 minutes.
Grill the naan and eat it together. It looks so good on you.
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