The spice culture in India has a long history. India can be said to be the originator of curry. Authentic Indian curry will be prepared with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chili peppers. No coconut milk is used to reduce the spiciness, so authentic Indian curries are intense and rich.

Indian curry is a kind of sauce made with various spices and seasonings. This specially made curry has a strong fragrance. The first variety of curry with various spices enters the stomach, which can promote people's taste buds and make people look forward to the food. The second is Indian curry, which can make the food last longer. preservation, not easy to deteriorate.

Nine times out of ten, when people talk about Indian rice, the first thing that comes to mind is curry rice. The most common type of Indian cooking is curry powder. Curry powder is a kind of spicy condiment synthesized with more than 20 kinds of spices such as pepper, turmeric and fennel, and it is in the form of yellow powder. Let's learn how to make Indian potato curry rice together!

Ingredients: potatoes, carrots, chicken breast, fresh mushrooms, peas, tomatoes, curry cubes, black pepper, salt, oil practice:

1. Peel and wash potatoes and carrots, and dice evenly; wash and dice chicken breasts and drain; rinse and dice mushrooms, rinse peas, and peel tomatoes for later use.

2. Pour oil into the pot, add diced chicken, stir fry, add shredded ginger and a little cooking wine to remove fishy smell, and then drain.

3. Take another pot, pour in oil, heat it to 50% heat, add diced potatoes and carrots and stir fry over high heat; add mushrooms and peas and stir fry in turn; then add chicken and stir fry evenly; finally put the peeled tomatoes Cut into pot.

4. After stirring evenly, pour boiling water to cover the surface a finger width, add curry cubes and black pepper, stir well, cover the pot, turn to low heat and simmer for 15 minutes.

Tips:

1. The curry is easy to stick to the pot, and it should be stirred in time when simmering on a small fire.

2. The amount of boiling water poured into the pot should be appropriate. If it is too much, the soup and the food will be easily separated and not integrated; if it is too small, it will not be enough to make the food overcooked, and the curry will be easy to paste into the pot.

3. Tomatoes and black pepper play the role of finishing touch. The rich and fragrant curry sauce increases the taste of these two foods in an appropriate amount, which feels closer to Indian curry.