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How To Cook A Chicken Curry In Ten
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Ground cumin is added in
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How To Cook A Chicken Curry In Ten
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INGREDIENTS:45 ml olive oil1 medium onion400 g chicken fillet2 cloves of garlic1 green chilli1/4 tsp salt1/4 tsp turmeric1/2 tsp ground cumin1/4 tsp ground coriander1 tsp tomato purée1/4 tsp garam masala or 1 tsp curry paste30 ml double cream
1 Teaspoon1 Tablespoon1 Chopping board for meat1 Chopping board for vegetables1 Sharp knife1 Non-stick frying pansome Plates to hold the ingredients1 Wooden spoon STEP 1: YOU WILL NEED
See above.
STEP 2: PREPARE
Finely chop a medium sized onion

Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.

Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.

Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.
STEP 3: FRY THE ONION
Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.
STEP 4: ADD CHICKEN
Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.
STEP 5: ADD GARLIC AND CHILLI
Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
STEP 6: ADD SPICES
Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.
STEP 7: ADD MORE FLAVOUR
Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.
STEP 8: CHECK THE CHICKEN
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.
STEP 9: SERVE
Serve hot with freshly cooked basmati rice, or naan bread.

Enjoy!
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